10 lbs. yellow pickling cucumbers
1/2 c. canning, pickling salt
3 lg. red sweet peppers, seeded, cut in strips
3 lg. green peppers, seeded, cut in strips
4 c. celery, diced
1 1/3 c. onions, diced
5 c. sugar
4 c. 5% acid strength vinegar
2 tsp. mustard seeds
1 c. water

Peel cucumbers, dice in 1/2 inch cubes. Place in 1 gallon crock and sprinkle with pickling salt. Cover. Let stand 12 to 18 hours in cool place, drain well, rinse. Place in 8 quart pot, add peppers, onions, celery, sugar, vinegar, mustard seeds and water. Heat to boiling, cook slowly, uncovered, stirring occasionally until cucumbers are translucent, about 30 minutes.

Place into 8 hot pint jars, cover with liquid. Adjust lids. Process in boiling water bath for 15 minutes. Start to count processing time when water returns to boiling. Remove jars and seal. 8 pints - great gift.