1 gal. cucumbers, sliced thin
8 white onions, sliced thin
2 green peppers, chopped
2 red peppers, chopped
1/4 c. canning salt
2 c. apple juice concentrate
2 c. water
2 c. lemon juice
2 tbsp. celery seed

Lightly toss cucumber, onions and peppers with salt; let stand with the salt on them for 3 hours in a cool place. Now dissolve the apple juice concentrate in the water. Add lemon juice, and celery seed, boil 2 to 3 minutes. Pour in your sliced, salted vegetables and bring just to the boiling point. Pack into hot jars seal and water bath 5 minutes.