|Chopped cucumbers||2 Quart|
|Chopped sweet green peppers||2 Cup (32 tbs)|
|Chopped sweet red peppers||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Salt||1⁄2 Cup (8 tbs)|
|Cold water||2 Quart|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Mustard seed||1 Tablespoon|
|Whole allspice||2 Teaspoon|
|Whole cloves||2 Teaspoon|
Combine cucumbers, peppers and onion; sprinkle with turmeric.
Dissolve salt in 2 quarts cold water and pour over vegetables; let stand 3 to 4 hours.
Drain; cover vegetables with cold water and let stand 1 hour.
Tie spices in a cheesecloth bag; add to sugar and vinegar.
Bring to a boil and pour over vegetables.
Cover and let stand 12 to 18 hours in a cool place.
Bring vegetables to a boil; simmer until hot.
Pack hot into hot jars, leaving 1/4 inch head space.
Process 10 minutes in boiling water bath.