Mixed Pickles - cooking recipe

Ingredients

10 medium cucumbers
6 green peppers
6 c. white sugar
2 tsp. turmeric
4 c. cider vinegar
6 large carrots
6 sweet red peppers
3 Tbsp. celery seed
1 Tbsp. salt
3 Tbsp. mustard seed

Preparation

Cut cucumbers in 2-inch sticks.
Cover with salt brine (1/2 cup salt to 1 quart water).
Let stand overnight.
Rinse and drain.
Pare carrots; cut in 2-inch sticks.
Cook in small amount of boiling water for 5 minutes.
Remove seeds from peppers; cut in sticks.
Combine remaining ingredients.
Pour over vegetables. Heat just to boiling.
Seal in hot jars.
Makes 8 pints.
Small onions cooked in water until just tender may be used.
Use as many as you like.