Instructions: Place cucumbers, onions and peppers in large bowl. Top with salt and cover with weighted lid. Refrigerate 3 hours. (This softens vegetables so they can absorb syrup.)

Place vegetables in colander and thoroughly rinse off salt. Combine vinegar, sugar, turmeric, allspice, mustard seeds, cloves and cinnamon in large stockpot and bring to boil over medium-high heat. Slowly add vegetables with very little stirring. Heat to scalding point, but do not boil, 5 to 7 minutes.

Divide vegetables among 6 (12-ounce) jars, cover with liquid, leaving 1/2-inch head space, and tighten lids. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air. Close with two-piece caps. Can according to instructions.

This recipe yields about 6 (12-ounce) jars.

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