1 quart chopped cucumbers
2 c chopped onion
1 c chopped green pepper
1c chopped red pepper
2 cloves garlic, minced
1/4 c pickling salt (kosher is ok)
1 T celery seed
1 T mustard seed
2 cups vinegar
Combine all the chopped veggies in a large bowl and sprinkle on salt. Cover with ice and let sit for 2 hours. Drain and rinse. Combine the vinegar, spices and 2 T salt and bring to a boil. Add drained vegetables and simmer for 10 minutes. Process in pint jars for 10 minutes.
(You can really use whatever proportion of garden veggies you've got around as long as it adds up to 2 quarts. Buy seeds here.)