3 Small sliced pickling -cucumbers 1 Sliced onions 3 Green peppers, julienne cut 2 Red peppers, julienne cut 2 ts Tumeric 2 ts Mustard seed 1 ts Celery seed 6 c White sugar 3 1/2 c White vinegar 1/3 c Pickling salt Layer vegetables with salt, and leave 8 hours or overnight. Drain well. Place in a preserving kettle and add spices and vinegar. Bring to a boil. Lift vegetables from syrup with a slotted spoon, and pack into 1 pint preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal. Process in boiling water bath 15 minutes.