4 large cucumbers, peeled and seeded
4 large onions
1 whole head of celery
1/2 large cabbage
1/2 cup (125 mL) pickling salt
5 cups (1.25 L) white vinegar
6 cups (1.5 L) granulated sugar
2/3 cup (150 mL) flour
1 tablespoon (15 mL) turmeric
1 cup (250 mL) white vinegar
2 tablespoons (30 mL) celery seed
2 tablespoons (30 mL) mustard seed
1 green bell pepper, diced small
1 red bell pepper, diced small
Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel (not aluminum). Sprinkle with salt, and let stand overnight.
Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible.
Have bottles washed and kept ready for use on a tray in a warm oven.
In large stainless steel or enamel kettle, combine 5 cups (1.25 L) vinegar and sugar; bring to boiling point. Make a dressing of the flour, turmeric, 1 cup (250 mL) vinegar, celery seed, mustard seed, diced green and red peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water canner.