1Wash and clean cucumbers, carrots and peppers.
Cut blossom ends from cucumbers
Chop; discard pepper stems, membranes, and seeds.
Cut blossom ends and tips from carrots
Combine all vegetables and grind / chop (food processor works very well) into small chunks
2Combine cucumbers, onions, carrots, and peppers, in a large bowl; sprinkle with canning salt.
Cover with ice cubes, let stand for 6 hours; drain. Rinse and drain thoroughly.
3In a large kettle, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper.
Add vegetables; bring to a boil over medium heat, stirring often.
4Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.
5Pack hot into jars, leaving 1/2 inch headspace.
Process for 10 minutes in a boiling water bath.