10 c. cucumbers or 6 qts., if lg. ones, remove seeds, but do not peel
3 c. carrots
2 red peppers
1 c. onion
2 green peppers

Grind the above. Sprinkle 1/3 cup pickling salt over all and let stand for 3 hours. Drain well. Cook in syrup of: 3 c. vinegar 1 tbsp. celery seed 1 tbsp. mustard seed

Simmer 20 minutes. Seal into hot sterilized pint jars. Yield: 5 pints.