2 c. cucumbers, sliced
1/3 c. onion, sliced
1/3 c. green peppers, sliced
1/3 c. vinegar
2/3 c. sugar
1 tsp. salt
1/3 tsp. celery seed

Combine sugar, vinegar, salt and celery seed, stir together until blended. Add cucumbers, green pepper and onion, mix until well blended. Put in jars and refrigerate for 24 hours. Will keep up to a year (ready to eat in 24 hours). When I have the cucumbers, pepper, etc. I just continue to double, triple, etc. and have cucumber pickles for months and even years. Color may change some, but they stay crisp and good.