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.