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1 quart chopped cucumbers
2 cups chopped onions
1 cup chopped sweet green peppers
1 cup chopped sweet red peppers
1/4 cup salt
3 1/2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
2 cups cider vinegar

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. let stand 2 hours. Drain; rinse and drain. Combine sugar, spices and vinegar in a large saucepot. Bring to a boil. Add drained vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield:about 8 half-pints.