4 c. chopped cucumbers (about 4 med.)
2 c. chopped onions
1 c. chopped sweet green peppers (about 2 med.)
1 c. chopped sweet red peppers (about 2 med.)
1/4 c. salt
3 1/2 c. sugar
2 c. cider vinegar
1 tbsp. celery seed
1 tbsp. mustard seed

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly; press out excess liquid.

Combine sugar, vinegar and spices in saucepan; heat to boiling. Add drained vegetables and simmer 10 minutes. Pack hot into hot, half pint jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields about 8 half-pints.