8 cups ground cucumbers (with skins - about 5 lbs.)
4 cups ground onions
2 cups ground carrots
5 Tbs. salt
7 cups sugar
4 cups white vinegar
2 tsp. celery seed
1 tsp. ground turmeric
1 tsp. ground nutmeg
1/2 tsp. black pepper

Combine cucumbers, onions and carrots in a large bowl; sprinkle with salt. Cover with ice cubes. Let stand for 6 hours; drain. Rinse and drain thoroughly.
In a large stock pot, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to a boil over medium heat; stirring often.

Reduce heat to low; simmer uncovered for 20 minutes, stirring occasionally. Pack hot into hot jars, leaving 1/2" head space. Wipe the jar edge for any spills. Adjust caps. Process for 10 minutes in a boiling-water bath.
Remove from water and cool
Yield: 8 pints

Taste Of Home Magazine