2 qts. cucumbers, sliced 1/2 inch thick
1 lg. onion
1 lg. green pepper
2 tbsp. salt

Slice cucumbers. Sprinkle salt over all. Let stand 2 hours.

1 1/2 c. sugar
1/2 c. vinegar
1/2 tsp. celery seed

Boil sugar, vinegar and celery seed 2 minutes. Squeeze out salt from cucumbers, etc. Syrup must be cooled. Put in Ziploc sandwich bags or small dish with tight lid with a dill seed or head in each container. Freeze. Ready in 2 weeks.