12 lg. cucumbers
10 lg. onions
8 sweet peppers, red or green or both
1 sm. red hot pepper
2 stalks celery

Pare and remove seeds from cucumbers, then put cucumbers, onions, and peppers through food chopper. Cut celery fine, then add to chopped vegetables. Put on 3 tablespoons salt and let stand 6 hours or overnight. Drain. Boil 3 pints vinegar, 5 cups white sugar and 6 tablespoons mustard seed for 5 minutes. Add to the above mixture and boil until right consistency to can. Put into hot jars and seal.