5 c. ripe cucumbers with seeds removed
3 c. chopped onion
3 c. chopped celery
2 hot red peppers
2 bell peppers (red or green)
3/4 c. salt
1 1/2 qt. water
3 c. sugar
1 qt. vinegar
2 tbsp. celery seed
2 tbsp. mustard seed

Run vegetables through food chopper; add salt and water; let stand overnight. Drain. Heat other ingredients; bring to boil. Add vegetables and simmer 10 minutes. Seal in sterile jars. Yield 5 pints.