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.