8cupsfinely chopped cucumberspith and seeds removed
3cupsfinely chopped cabbage
For the brine
2 ½tspcelery seed
2 ½tspmustard seeds
In a large bowl, combine the onion, red pepper, green pepper, cucumbers, and cabbage. Sprinkle with salt and mix to incorporate. Pour into a large strainer and allow to drain for 6-8 hours. The drained liquid may need to be discarded during this time. After 6-8 hours, discard any liquid and rinse the vegetables well. Drain any excess rinsing liquid.
3 cups finely chopped onion, 1 cup finely chopped red bell pepper, 1 cup finely chopped green bell pepper, 8 cups finely chopped cucumbers, 3 cups finely chopped cabbage, ½ cup canning salt
In an 8-quart stockpot, combine the drained vegetables, vinegar, water, honey, celery seed, mustard seeds, and turmeric. Stir to combine and bring to a boil over medium heat. Once boiling, cook for 10 minutes. Remove from heat and fill sterilized jars, leaving ½-inch headspace.
5 cups vinegar, 1 cup water, ½ cup honey, 2 ½ tsp celery seed, 2 ½ tsp mustard seeds, 2 tsp turmeric
Wipe the rims of the jars with a clean cloth. Place on lids and rings, following the manufacturer's instructions. Place the filled jars in a boiling water bath, ensuring the water covers the jars by one inch. Boil for 10 minutes, then remove the jars from the water bath and allow to rest at room temperature for 12-24 hours. The jars should all be sealed after 1 hour.
After 12-24 hours, remove the rings to check the seals and place any unsealed jars in the refrigerator. Store at room temperature.