3 qt. sliced cucumbers
2 lb. sliced onions
1 green pepper, chopped fine
1 jar pimento
1/3 c. canning freezing salt
1 tsp. celery seed
3 c. white sugar
2 c. white vinegar

Mix ingredients thoroughly and store in refrigerator. Put in ice cream bucket and place a small plate on top so pickles will stay in brine.