2 unpeeled cucumbers (1 to 1 1/2-inches thick; I use the ones wrapped in plastic)
1 medium pepper, sliced in slivers
1 medium onion, sliced
1 tbsp. salt
1 tsp. celery seed
3/4 c. sugar
1/2 c. white vinegar

Slice cucumbers in 1/16-inch pieces. Combine with pepper and onion in bowl. Sprinkle with salt and celery seed. Let stand 1 hour. Combine sugar and white vinegar; stir to blend. Pour over pickles and stir. Cover and refrigerate. Ready to eat in a day.