6 c. chopped cucumbers (large cukes)
3 c. chopped carrots
3 c. chopped onions
2 c. chopped celery
3 lg. sweet (green or red) peppers
2 tbsp. salt

Combine chopped vegetables and sprinkle with salt. Let stand for at least two hors, then drain. In cooking vessel, combine 4 cups vinegar, 4 cups sugar and 1 tablespoon mustard. Add the chopped vegetables after bringing vinegar and sugar to a boil. Cook slowly until vegetables are soft, approximately 1 hour. Fill sterilized jars, seal and process in boiling water for 5 minutes.