5 c. coarsely ground peeled cucumbers
2 coarsely ground hot peppers
2 coarsely ground green peppers
3 c. coarsely ground onions
1 qt. white vinegar
3 c. sugar
3 c. coarsely ground celery
1 1/2 qts. water
3/4 c. salt
2 tsp. mustard seed
2 tsp. celery seed

Cover cucumbers, hot peppers, green peppers, onions and celery with salt and water. let stand overnight. Drain; add vinegar, mustard seed, celery seed and sugar. Bring to a boil and cook slowly 10 minutes. Put the relish in hot sterilized jars and seal.