6 qts. ripe cucumbers (yellow) peel, seed, cut up
1 doz. med. onions, sliced
2 sweet red peppers
2 sweet green peppers
1/4 c. coarse salt (canning salt)

Cut up fine.

Mix all, let stand overnight (DO NOT ADD WATER). Drain in A.M.

Add 1 1/2 teaspoon turmeric, 6 cups sugar, 1/4 cup mustard seed, 30 whole cloves and 1 1/2 quarts vinegar. Cook only until tender. Pack in hot jars and seal.