10 lbs. (25 med.) cucumbers, chopped
6 med. onions, chopped
4 green sweet peppers, chopped
4 red sweet peppers, chopped (you may substitute pimiento peppers)
8 long hot red peppers, chopped
7 c. sugar
5 pts. vinegar (any type you prefer)
1 1/2 tbsp. celery seed
2 tbsp. tumeric
1/2 tsp. ground cayenne pepper

Cube cucumbers into small squares. Put in salt water as they are being prepared. Chop onions and peppers. Mix sugar, vinegar and spices. Drain salt water from cucumbers. Rinse cucumbers in clear water. Mix cucumbers and vinegar mixture. Cook 20 minutes (slow boil), let stand overnight or several hours. Bring to boil and cook for 15 minutes. Pack in jars and seal. yield about 14 pints.