5 pounds firm ripe cucumbers into 2-by-¼-inch strips (about 10 medium-sized 1 large red bell pepper, washed, cucumbers), scrubbed, trimmed halved, seeded, deribbed and cut of ends and cut crosswise into into 2-by-¼-inch strips ¼-inch-thick rounds 1 c salt 3 medium-sized onions, peeled and 6 c sugar cut crosswise into ¼-inch-thick 3 c distilled white vinegar slices 1 T celery seeds 1 large green bell pepper, washed, 1 T celery salt halved, seeded, deribbed and cut ----------------------Combine the cucumbers, onions, and green and red peppers in a large colander set over a bowl. Sprinkle with the salt, turning the vegetables about with a wooden spoon to coat them evenly. Let the vegetable mixture stand at room temperature for 2 to 3 hours to allow the excess liquid to drain.
Meanwhile, prepare the canning jars in the following fashion: Use standard canning jars with matching lids. Examine each jar carefully and discard those with covers that do not fit securely and those with cracked or chipped edges. An airtight seal is essential to prevent spoilage.
Wash the jars, lids and rings in hot, soapy water and rinse them in scalding water. Place them in a large deep pot and pour in enough hot water to cover them completely. Bring to a boil over high heat, then turn off the heat while you finish preparing the food that you plan to can. The jars must be hot when they are filled.
Place the colander under cold running water and wash off the salt, tossing the vegetables about with the spoon. Set the colander aside and let the vegetables drain.
In a 6- to 8-quart enameled casserole, bring the sugar, vinegar, celery seeds and celery salt to a boil over high heat, stirring with a wooden spoon until the sugar dissolves. Add the vegetables handful by handful, and return the liquid to the boil. Boil the vegetables briskly, uncovered and undisturbed, for about 2 minutes.
When the pickles are ready for canning, lift the jars from the pot with tongs and stand them upright on a level surface. Leave the lids and rings in the pot until you are ready to use them.
Remove the pan from the heat and ladle the pickle mixture immediately into hot sterilized jars, filling them to within ¼ inch of the top. Each jar should be sealed quickly and tightly with its ring and lid. (If there is not enough food to fill the last jar completely, do not attempt to seal it. Refrigerate and use the food within the next week.)
Place the filled and sealed jars side by side on a rack in a canner or other deep large pot. Pour in enough hot (not boiling) water to immerse the jars by at least 1 inch, securely cover the pot with its lid, and bring to a boil over moderate heat. Boil for 15 minutes. Then, with tongs, remove the jars from the pot and let them cool for about 12 hours. Test the seal of ring-top lids by pressing the center of the top of each lid with your forefinger. If the flat inner lid remains in place, unscrew the outer ring, leaving the seal intact. If the inner lid moves, the jar is not properly sealed; refrigerate and serve the food within a week.