7 cups sliced cucumber - about 5 medium cucumbers
1 cup sliced onion
1 green bell pepper, finely sliced
2 cups sugar
1 cup white vinegar
1 tablespoon salt
1 teaspoon celery seed

Combine the cucumbers, onion, and green pepper in a large bowl. Add the sugar, vinegar, salt, and celery seed; mix well. Cover and refrigerate for at least 24 hours before serving.

Note: Pickles will keep for about 3 months in the refrigerator, covered. For a different taste, add either garlic, fresh or dried dill or oregano, or hot pepper sauce with the celery seed.