5 c. ground cucumbers
3 c. ground onion
3 c. chopped celery
2 c. ground red pepper
2 c. ground green pepper
3/4 c. salt
1 1/2 c. water

Combine salt and water; pour over vegetables and let stand overnight in salt solution. In morning drain and rinse. Heat 1 quart white vinegar, 3 cups sugar, 2 teaspoons mustard seed, and 2 teaspoon celery seed to boiling; add vegetables. Put in jars and seal.