12 cucumbers (washed and sliced with skin on)
6 onions, (halved, then thinly sliced)
1 green pepper, chopped
1 sweet red pepper, chopped
2 ½ cups sugar
1 tsp. ginger
1 tsp. tumeric powder
½ tsp. black pepper
1 tsp. cornstarch
2 tsp. celery seed
2 tsp. mustard seed
2 cups cider vinegar
Let cucumbers and onion slices stand in salted ice water (1/2 cup salt) for 2 hours. Bring sugar, cornstarch, spices and vinegar to a boil and boil for 1 minute. Add cucumbers and onion. Heat to a boil again. Pour into hot, sterilized jars, seal and process in water bath canner for 10 minutes. Makes about 4 pints.