8 lg. cucumbers
1/4 c. salt
4 sweet red peppers, seeded and cored
4 lg. onions, quartered
1 1/2 tbsp. each of celery and mustard seeds
2 1/2 c. sugar
1 1/2 c. white vinegar

Peel cucumbers and slice into crock or glass bowl. Add salt and mix well, and let stand overnight in refrigerator. Drain and force through coarse blade of food chopper with peppers and onions. Put in kettle; add remaining ingredients. Bring to a boil and cook, uncovered, stirring occasionally, about 30 minutes. Pack in hot, sterilized jars and seal. (Makes 3 pints.)