5 cups ground cucumber
3 cups ground onion
2 ground hot red peppers
2 ground sweet bell peppers
1 cup ground celery
3/4 cup salt
6 cups water
4 cups vinegar
3 cups granulated sugar
2 teaspoons mustard seed
2 tablespoons celery seed

Mix salt and water and pour over vegetables. Let stand overnight.

Drain well. Heat vinegar, sugar, mustard seed and celery seed to boiling. Add well drained vegetables and simmer 20 minutes, then pack into hot jars and seal.

Makes about 7 1/2 pints.