4 to 6 unpeeled cucumbers, coarsely ground (3 1/2 cups)
6 med. carrots, coarsely ground (1 1/2 cups)
2 med. onions, coarsely ground (1 cup)
2 tbsp. salt
2 c. sugar
1 1/2 c. vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed

Combine ground vegetables and salt. Let stand 3 hours; drain. In 8 to 10-quart kettle or Dutch oven combine sugar, vinegar, celery seed and mustard seed; bring to boiling. Add vegetables. Bring to boiling; reduce heat and simmer 20 minutes. Ladle mixture into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 15 minutes. Makes 5 half-pints.