4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Directions:
1 To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
2 I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
3 Put all the vegetables in a large bowl.
4 Sprinkle the salt over the chopped vegetables.
5 Cover with cold water and let stand for 2 hours.
6 Drain vegetables well, then press out as much liquid as possible.
7 In a large pot, combine sugar, vinegar and seeds.
8 Bring to a boil.
9 Add vegetables.
10 Bring back to a boil and simmer for 10 minutes.
11 Using a slotted spoon, put into pint jars according to standard canning procedures. 12 (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
13 Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).
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