12 cups (3 litres) peeled, seeded and diced cucumbers (about 15 cucumbers)

4 cups (1 litre) finely chopped onion (about 8 onions)

2 red bell peppers, diced

1/2 cup (125 ml) coarse salt

4 cups (1 litre) sugar

1 tablespoon (15 ml) mustard seeds

4 cups (1 litre) finely chopped celery (about 1 head)

1 teaspoon (5 ml) turmeric

4 cups (1 litre) pickling vinegar

In a large pot, combine the cucumbers, onions and peppers. Sprinkle with the salt and allow to drain overnight at room temperature. Rinse and drain well.

Place the vegetables back into the pot with the remaining ingredients. Cook over medium heat for about 45 minutes. Pour into hot sterilized jars. Close the jars and sterilized in boiling water for 15 minutes to ensure a long shelf life.

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