From a box sold in Canby, Oregon.
Crisp Cucumber Chips
1 qt. thinly sliced cucumbers
3/4 c. sliced onion
1 c. chopped green peppers
1 c. chopped sweet peppers
1 c. chopped celery
1/4 c. salt water
1 c. vinegar
1 c. sugar
1 c. water
1 tablespoon whole mustard seed
Place vegetables in pan or bowl–sprinkle with salt. Cover with water. Set stand 2 to 3 hours. Drain. Combine remaining ingredients and heat to boiling. Add vegetables and simmer 8 [I think?] minutes. Seal in hot sterilized jars.
Yesterdish reminder: Use modern canning methods. Which is to say, “not the one on this card.”