4 c. unpeeled, seeded, ground lg. cucumbers
4 lg. ground onions
4 green peppers, ground
1 sweet red pepper, ground
1 tbsp. pickling salt
4 tsp. mustard seed
4 tsp. celery seed
2 tsp. turmeric
1/2 tsp. pepper
4 c. cider vinegar
4 c. white sugar

Combine vegetables, add salt and let stand 2 hours. Drain well. Rinse and discard liquid. Add remaining ingredients to vegetables. Cook slowly for 1 hour. Ladle into hot, sterilized jar and seal. Yield: 4 1/2 pints.