4 medium-large cucumbers, peeled, seeded, diced
2 large sweet green peppers, seeded, ribs removed, diced
1 large sweet red pepper, seeded, ribs removed, diced
1 medium onion, diced
1 tablespoon ground turmeric
1/4 cup canning and pickling salt
2 cups cider vinegar
1 cup granulated sugar
1 cup brown sugar
1 tablespoon pickling spice
1 teaspoon mustard seed
1 teaspoon whole celery seed
Combine cucumbers, peppers and onion in a large bowl and toss with turmeric. Dissolve salt in 2 cups water and pour over vegetables.
Refrigerate for several hours, or preferably overnight, then drain. Place vegetables in a medium saucepot and cover with cold water; allow to sit for one hour, then drain. (If vegetables taste too salty, rinse briefly and drain again.) Tie pickling spice, mustard seed, and celery seed into a piece of cheesecloth; set aside. In the same saucepot used to soak vegetables, bring vinegar to a boil, add sugars and reduce heat.
Add cheesecloth-spice bag, then vegetables and simmer for 25 minutes. Spoon vegetables into sterilized jars and allow to cool before covering jars. Keep refrigerated for up to 2 weeks.
Makes about 1-1/2 quarts.
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