Ingredients
5 cups Cucumber-ground
3 cups Onions-ground (about one dozen)
2 Hot Red Peppers-ground
2 Sweet Red Peppers-ground
3 cups Celery-chopped small
3/4 cup Kosher Salt
1 1/2 quart Water
1 quart White vinegar
3 1/2 cups Sugar
2 tablespoons Celery Seed
2 tablespoons Mustard Seed
Preparation
Combine vegetables and brine. Let stand overnight.
Day 2: Drain vegetables. Bring vinegar, sugar, and seeds to a boil. Add vegetables and boil together 10 minutes. Ladle into hot jars; seal in boiling water bath for 10 minutes.
