2 qts. (1900 mL) chopped cucumbers (about 8 med.)
2 c. (480 mL) chopped sweet green peppers (about 4 med.)
2 c. (480 mL) chopped sweet red peppers (about 4 med.)
1 c. (240 mL) chopped onions
1/2 c. (120 mL) salt
2 qts. (1900 mL) cold water
1 1/2 c. (360 mL) brown sugar
2 sticks cinnamon
1 tbsp. (15 mL) mustard seed
1 tbsp. (15 mL) turmeric
2 tsp. (10 mL) whole allspice
2 tsp. (10 mL) whole cloves
1 qt. (950 mL) vinegar

Combine cucumbers, peppers and onions; sprinkle with turmeric. Dissolve salt in 2 quarts (1900 mL) cold water and pour over vegetables; let stand 3 to 4 hours. Drain; cover vegetables with cold water and let stand 1 hour. Drain thoroughly.

Tie spices in a cheesecloth bag; add to sugar and vinegar. Heat to boiling and pour over vegetables. Cover and let stand 12 to 18 hours in a cool place. Simmer until vegetables are hot. Bring to boiling. Pack, boiling hot, into hot pint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 pints (2800 mL).