2 qt. chopped cucumbers (about 4 med.-lg.)
2 c. chopped sweet red peppers (about 4 med.)
2 c. chopped sweet green peppers (about 4 med.)
1 c. chopped onion
1 qt. vinegar
1 tbsp. turmeric
1/2 c. canning salt
1 tbsp. mustard seed
2 tsp. whole cloves
2 tsp. whole allspice
2 sticks cinnamon
1 1/2 c. brown sugar, packed

Combine cucumbers, peppers and onions. Sprinkle with turmeric. Dissolve salt in 2 quarts cold water and pour over vegetables, let stand 3 to 4 hours. Drain. Cover vegetables with cold water and let stand 1 hour. Drain thoroughly. Tie spices in a cheesecloth bag. Add to sugar and vinegar. Heat to boiling and pour over vegetables. Cover and let stand 12 to 18 hours in a cool place. Simmer until vegetables are hot. Bring to boiling. Pack boiling hot into hot Ball jars leaving 1/8" head space. Adjust caps. Process 10 minutes. Yield: about 6 pints.