4 qts. sliced med. cucumbers
1 sm. bag onions (3 lbs.) in chunks
6 green bell peppers, chopped in chunks
3 cloves garlic, sliced
1/3 c. salt
3 c. white sugar
3 c. vinegar (apple cider is best)
1 1/2 tsp. turmeric
2 tbsp. mustard seed
Ice to cover
1 c. brown sugar
1 1/2 tsp. celery seed

Wash all vegetables and cut in large pieces. Place all vegetables in a large pan or a roaster. Pour the salt over the top of the vegetables and cover the top with ice for 3 hours. Pour a small glass of water over the top and drain off the water.

In another boiler, put all the remaining ingredients and heat and stir until sugar is dissolved. Pour over the vegetables and bring to a slow boil. Stir occasionally. Cook just long enough for cucumbers to change color. Put in hot jars and seal. You may also use summer squash instead of cucumbers.