Instructions: Cut cucumbers, onions, green peppers and red peppers into chunks. Put through grinder into large pot.

Sprinkle with salt. Pour boiling water over all. Cover and let stand overnight on counter.

In morning, drain mixture well. Add vinegar, sugar, mustard seed and turmeric. Bring to a boil over medium heat. Stir often. Boil slowly for 30 minutes.

Stir cornstarach into cold water. Stir into boiling pickle until thikened slightly, Pour into hot sterilized jars to within 1/4 inch of top. Seal.

Makes about 7 pints.

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