2 lbs. cucumbers
4 1/2 tsp. salt
1 c. chopped onion
1 1/2 c. chopped green or red pepper
1 1/2 c. sugar
2 c. cider vinegar
1/4 c. white mustard seed
1/4 tsp. turmeric
2 lbs. green tomatoes
1 pt. fine cut celery or cabbage
2 tbsp. chopped hot peppers
2 1/4 tsp. salt
2 tsp. celery seed
1/8 tsp. each mace and cloves

Wash vegetables, remove stems, cores and blemishes. Put through a food chopper, using coarse blade, put into a glass or enamel bowl, add salt, let stand overnight. Next morning squeeze out and discard liquid; add next 4 vegetables measured lightly, then other ingredients. Heat just to simmering and cook slowly 8-10 minutes, stirring occasionally. Pack in sterile jars with glass or enamel-lined lids. Seal. Makes 4 1/2 pints.