7 c. sliced cucumbers (skin on)
1 c. sliced or diced green pepper
1 c. sliced onion rings
2 tbsp. salt

Mix all of above in a bowl, then put ice cubes on top. Let stand 1 1/2 hours. Drain.

Make a brine of:

2 c. (or less, 1 1/4 or 1 1/2 c.) sugar (depending on how sweet you prefer
them)
1 c. white vinegar
1 tsp. mustard seed
1 tsp. celery seed

Bring brine to a boil, then pour over cukes packed in clean jars.

Celery, carrots, cauliflower or broccoli can be added also. Makes approximately 5 pints or 2 quarts. Store in refrigerator until used.