12 large cucumbers, washed but not peeled
4 green peppers
4 red peppers
1/2 cup salt
5 cup vinegar
5 cup sugar
3 Tbsp mustard seed
3 Tbsp celery seed
1 tsp turmeric
Recipe
Grind vegetables in a food processor till chopped fine. Sprinkle half of the salt over them and let stand in refrigerator overnight. Drain and wash off salt with cool running water, add remaining ingredients and cook in large pot over medium heat until vegetables are tender or clear, about 10-15 minutes. Stir often to prevent burning. Pour into pint bottles or containers and seal.
