Categories: Pickles, Vegetables, Relishes, Preserve 
      Yield: 12 servings 
  
      2 ea Cucumbers                           6 c  Granulated sugar 
     12    Medium-sized onions                 4 c  Apple cider vinegar 
      4    Green peppers                      12    Whole cloves 
      2    Medium-sized carrots                1 tb Mustard seed 
    1/4 c  Salt                                2 tb Turmeric 
  
  Grind cucumbers, onions, peppers and carrots together until fine. Stir in 
  salt and let set overnight. 
   Drain well. Mix in remaining ingredients. Place cloves and mustard seed in 
  cloth bags. Bring to a boil and simmer gently for 30 minutes. Remove bag of 
  spices. Spoon into the hot steralized jars and seal. Makes about 12 pints. 
   
  Source: The Best Of Amish Cooking by Phyllis Pellman Good 
     Michael Hatala, Prodigy Food & Wine Board