Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Combine cucumbers, onions and pepper. Add just enough water to prevent sticking, about 1/2 cup. Simmer until vegetables are tender, stirring occasionally. Add sugar, spices and vinegar. Simmer until as thick as desired, stirring occasionally.

Carefully ladle hot catsup into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 pints.

Yield: 3 pints

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