10 cucumbers (4-5 inches long)
1 qt. water and 1/2 c. salt - for brine
6 c. sugar
3 tbsp. celery seed
3 tbsp. mustard seed
1 tbsp. salt
2 tsp. turmeric
6 lg. carrots
6 red sweet peppers
6 green sweet peppers
4 c. vinegar

Cut cucumbers in 1/8 x 2 inch long julienne sticks. Cover with the water and salt brine. Let stand overnight. Rinse and drain.

Peel carrots and cut in 2 inch sticks. Cook in small amount of water for 5 minutes. Drain. Remove seeds from peppers, cut in strips. Mix cucumbers, carrots and peppers together.

Combine vinegar, sugar, turmeric, celery seed, mustard seed and salt. Pour over vegetables. Heat to boiling. Pack in pint jars. Fill to top and seal. Makes 8 pints.