1 gal. chopped cucumbers
2 chopped green peppers
6 chopped onions
1/2 c. pickling salt

Mix together and cover with ice cubes. Let set 2 hours. Drain well. ( I use an old pillow case to drain and press excess liquid out.)

Bring to boil:
5 c. sugar
3 1/2 c. vinegar
3 T. mustard seed
1 1/2 t. celery seed
1 1/2 t. tumeric

Add veggies to brine and simmer until the veggies change color. Pack into hot sterilized jars and seal.