2 qts (8 cups) ground cucumbers
1 qt (4 cups) ground onion
3 green bell peppers, ground
3 red bell peppers, ground
1 large can pimento, ground
1 tblsp pickling salt
1 qt cider vinegar
4 cups sugar
2 tblsp mustard seed
2 tblsp celery seed
Combine cucumbers, onions, peppers, pimento and soak overnight in pickling
salt. Drain, but do not
squeeze water from vegetables. Cover with vinegar. Add sugar and spices.
Boil (bring to a full boil. Do
not over cook.) Seal in pint jars. BWB 15 minutes. Yield 5 pints.