3 c. unpeeled thinly sliced cucumbers
1 med. onion, thinly sliced
1 sm. green pepper, cut into strips
1 sm. red bell pepper, cut into strips
1 sm. carrot, thinly sliced
1 garlic clove, crushed
1 tsp. salt
8 c. ice cubes
3/4 c. sugar
1 tsp. mustard seed
1/4 tsp. celery seed
1/8 tsp. turmeric
1/2 c. white vinegar

Combine first 7 ingredients, then add ice cubes; mix well and let stand 3 hours.

Using colander, drain and then squeeze vegetables to dry them.

Combine last 5 ingredients and boil. Stir to dissolve sugar. Let stand for 2 to 5 minutes.

Pack vegetables in clean, hot 1 quart jar. Pour syrup over, seal and refrigerate 24 hours.