2 unpeeled Armenian cucumbers or 1 qt. regular cucumbers
1 med. green pepper
1 med. onion
1 tbsp. pickling salt
1 tbsp. celery seed
1/2 c. sugar
1/2 c.white vinegar

Cut cucumbers into slices approximately 1/16 inch thick. Finely chop pepper and onion. Combine all vegetables in a jar or bowl and sprinkle with pickling salt and celery seed. Stir gently and let stand for about 1 hour.

Combine sugar and vinegar, stir to dissolve sugar. Pour over vegetables and stir. Cover and refrigerate. Pickles are ready to eat in 24 hours. Store in refrigerator.