2½ pounds cucumbers, peeled, seeded and finely diced
1 large yellow onion, finely diced
1 small red bell pepper, finely diced
1 small green bell pepper, finely diced
3 cloves garlic, finely minced
¼ cup salt
3 cups white vinegar
½ cup sugar
2 teaspoons dill seeds
1 tablespoon yellow mustard seeds
2 teaspoons celery seeds
½ teaspoon ground turmeric
2 bay leaves
Makes 4 pints (you can use pint-sized or half pint jars).
Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.