Categories: Pickles, Vegetables 
      Yield: 1 servings 
  
      3    Small sliced pickling               2 ts Mustard seed 
           -cucumbers                          1 ts Celery seed 
      1    Sliced onions                       6 c  White sugar 
      3    Green peppers, julienne cut     3 1/2 c  White vinegar 
      2    Red peppers, julienne cut         1/3 c  Pickling salt 
      2 ts Tumeric                         
  
  Layer vegetables with salt, and leave 8 hours or overnight. Drain well. 
  Place in a preserving kettle and add spices and vinegar.  Bring to a boil. 
  Lift vegetables from syrup with a slotted spoon, and pack into 1 pint 
  preserving jars.  Ladle syrup over top, leaving 1/8 inch head space, seal. 
  Process in boiling water bath 15 minutes.