4 c. finely ground carrots, about 10 med. size
3 c. finely ground onions, about 7 med. size
1/2 c. finely ground green peppers, about 2
1/2 c. finely ground sweet red peppers, about 2 med.
1/4 c. coarse pickling salt
1 1/2 c. white vinegar
2 c. white sugar
1 1/2 tsp. celery seed
1 tbsp. mustard seed

Combine vegetables in a large bowl. Sprinkle with salt. Let stand 30 minutes. Combine remaining ingredients and let stand, stirring often while vegetables are soaking in salt. Pour vegetables into large sieve; drain well, pressing vegetables lightly with a back of a spoon to remove all excess liquid. Stir vegetables into vinegar mixture and ladle into hot, sterilized jars. Seal.