Ingredients
7 large cucumbers, shredded3 large onions, finely chopped3 cups shredded carrots2 medium sweet red peppers, finely chopped5 tablespoons salt5 cups sugar3 cups white vinegar1 tablespoon celery seed1 tablespoon mustard seed
Preparation
Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
