|Cucumbers||10 Medium, cut in 2-inch strips|
|Carrots||6 Large, cut in 2-inch strips|
|Red peppers||4 , cut into strips|
|Green peppers||4 , cut into strips|
|Yellow peppers||4 , cut into strips|
|Sugar||6 Cup (96 tbs)|
|Vinegar||4 Cup (64 tbs)|
|Celery seed||3 Tablespoon|
Soak cucumbers overnight in heavily salted water; drain.
Cook carrots for 5 minutes in small amount of salted water; drain.
Combine cucumbers, carrots and peppers; add sugar, vinegar, celery seed, turmeric and 1 teaspoon salt.
Bring to a boil.
Pour into sterilized 1-pint jars; seal.