4 c. chopped, unpeeled cucumbers (4)
1/2 c. chopped sweet red peppers
3 1/2 c. sugar
1 tbsp. celery seed
1 c. chopped bell peppers (2)
3 c. chopped onions
1/4 c. CANNING salt
2 c. white vinegar
1 tbsp. mustard seed

Use coarse blade or grinder; combine all ingredients in large bowl, add salt. Cover with cold water and let stand 4 hours. Drain thoroughly. Press out excess liquid. Combine sugar, vinegar, celery and mustard seeds. Bring to a boil stirring until sugar is dissolved. Add vegetables, simmer for 10 minutes. Pack into jars, cap and seal. Process in boiling water bath 10 minutes. Makes 4 pints.