7 c. cucumbers, sliced
1 c. green pepper, sliced
1 c. onion, sliced
1 tbsp. mustard seed
1 tbsp. salt

Mix these ingredients and set in refrigerator for 2 hours. Pickles will decrease in volume and liquid will accumulate in the bottom of the container. Bring to a boil: 1 cup vinegar, 1 tablespoon celery seed, 2 cups sugar and let cool. Drain pickles. Pack in freezer containers. Fill with cool syrup and freeze.