5 cups ground cucumbers
5 cups ground onions
2 sweet green peppers, ground
2 red peppers, ground
3/4 cup salt
1 1/2 quarts water (or enough to cover vegetables)
1 quart Heinz white vinegar (4 cups)
3 cups granulated sugar
2 tsp. mustard seed
2 tbsp. celery seed

Combine all vegetables. Add salt and water and let set overnight. Drain well.

Heat vinegar, sugar, mustard seed and celery seed to boiling. Add vegetables and cook slowly for 10 to 12 minutes.

Seal in hot sterilized jars.

Alternate processing method:

Ladle hot mixture into hot 1/2 pint jars; adjust lids finger-tight. Process in a boiling water bath canner for 5 minutes.

Makes 5 pints.

Submitted by: Linnie G.