4 qt. sliced, unpeeled medium sized cucumbers
6 med. onions, sliced
1 green pepper, sliced in strips
1 sweet red pepper, sliced in strips
1/3 c. coarse salt
3 c. white vinegar
5 c. sugar
1 1/2 tsp. celery seed
1 1/2 tsp. turmeric
2 tbsp. mustard seed

Slice all the vegetables into a large mixing bowl. Add salt and cover with ice cubes. Let stand three hours. Drain. Combine remaining ingredients.

Bring to a boil. Add pickles and heat until the mixture boils again. Put in sterilized jars and seal hot pickles. Makes six to eight pints.