•4-1/2 c. chopped cucumbers

•3-1/2 c. chopped celery

•3 c. chopped onion

•2 c. chopped sweet red pepper

•2 c. chopped green pepper

•1/4 c. canning salt

•4 c. water

•4 c. vinegar

•3 c. sugar

•2 tsp. mustard seed

•2 tsp. celery seed

Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water. Cover and refrigerate overnight. Drain, rinse and drain again. Combine remaining ingredients in a large kettle, bring to a boil. Add vegetables, simmer for 10 minutes. Ladle the hot mixture into hot jars, leaving 1/4-inch head space. Adjust caps. Process for 10 minutes in a boiling water bath. Makes 10 half pints.

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