3 Small sliced pickling
-cucumbers 1 Sliced onions
3 Green peppers, julienne cut
2 Red peppers, julienne cut
2 ts Tumeric
2 ts Mustard seed
1 ts Celery seed
6 c White sugar
3 1/2 c White vinegar
1/3 c Pickling salt
Layer vegetables with salt, and leave 8 hours or overnight. Drain well. Place in a preserving kettle and add spices and vinegar. Bring to a boil. Lift vegetables from syrup with a slotted spoon, and pack into 1 pint preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal. Process in boiling water bath 15 minutes.