6 lb. large cucumbers
6 med. onions
3 green peppers
3 red peppers
1/3 c. salt
2 c. brown sugar
2 c. white sugar
2 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Wash, pare and core (remove seeds) and dice cucumbers, onions and peppers; sprinkle with salt. Let stand overnight. In morning, drain and rinse; drain again. Mix sugar, vinegar and spices; pour over cucumber mixture. Cook slowly over low heat for 20 minutes or until cucumbers are transparent; pour into sterile jars and seal. Makes 6 pints.