(Makes about 4 pints/8 half pints)
1 quart chopped, fresh-picked cucumbers
2 cups chopped red onion
1/2 cup chopped, fresh-picked green pepper
1 1/2 cup chopped, fresh-picked red pepper
1/4 cup salt
3 1/2 cups sugar
1 tablespoon celery seeds
1 tablespoon mustard seeds
2 cups cider vinegar
Combine cucumbers, onions, and peppers in a large bowl. Sprinkle with the salt, cover with cold water, and let sit for 2 hours. After 2 hours, drain the mixture, rinse, drain, rinse, and drain again.
In a large saucepan, combine the sugar, spices, and vinegar. Bring to a boil Add the drained vegetables and simmer for 10 minutes. Pack into hot jars, leaving 1/4 inch headroom. Remove air bubbles and place on lids. Process in a waterbath canner for 10 minutes.