Adapted from the “Ball Blue Book of Preserving,” makes about 6 pints.
Ingredients
2 quarts chopped cucumbers (about eight medium)
2 cups chopped sweet red peppers
2 cups chopped sweet green peppers
1 cup chopped onion
4 quarts cold water, divided
1/2 cup pickling salt
1 quart vinegar
1 1/2 cups brown sugar
2 cinnamon sticks
1 tablespoon mustard seed
1 teaspoon whole cloves
1 teaspoon whole allspice
Directions
Combine all of the chopped vegetables in a bowl. Dissolve the pickling salt in 2 quarts of cold water. Pour the salted water over the vegetables; cover and allow to soak for 3-4 hours. Drain; cover with two quarts cold water and allow to soak for 1 hour. Drain well.
Tie the spices in a spice bag. Combine the vinegar, sugar and spices and bring to a boil, stirring to dissove the sugar. Pour the vinegar mixture over the vegetables; cover and allow to soak for 12 to 18 hours.
Heat the vinegar-vegetable mixture to boiling; simmer for 10 minutes. Ladle into hot, sterilized jars leaving 1/4-inch head space. Cover with hot jar lids and fasten hot rings hand-tight. Process in a boiling-water bath for 20 minutes at 5,000 feet; 25 minutes at 6,001-8,000 feet and 30 minutes at 8,001-10,000 feet.
