6 lg. cucumbers
2 lg. bell peppers
1 tbsp. celery seed
1 tbsp. mustard seed
1/2 tsp. turmeric
2 c. vinegar
5 c. sugar
4 lg. onions
2 tbsp. salt

Grind cucumbers, onions and peppers. Mix in pickling salt and let set overnight. Drain and rinse. Add remaining ingredients. Cook until thick and most of juice has boiled away. Pack in sterilized jars.