4 1/2 cups cucumbers, chopped
3 1/2 cups celery, chopped
3 cups onions, chopped
2 cups red bell peppers, chopped
1/4 cup canning salt
4 cups water
4 cups vinegar
3 cups sugar
2 teaspoons mustard seeds
2 teaspoons celery seeds
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.
Cover and refrigerate overnight. Drain; rinse and drain again.
Combine remaining ingredients in a large kettle; bring to a boil.
Add vegetables; simmer for 10 minutes.
Ladle hot mixture into hot jars, leaving 1/4" headspace. Adjust caps.
Process in a hot water bath according to your altitude (10 minutes for up 1000 ft.).