4 qt. cucumbers, sliced
6 med. onions, sliced
6 lg. green peppers, sliced
1 c. canning salt
5 c. sugar
3 c. vinegar
2 tbsp. mustard seed
1 1/2 tbsp. celery seed

Slice cucumbers, onions and peppers into pan, sprinkle with salt. Add 2 trays of ice cubes. Let set for 3 hours. Squeeze cucumbers out of brine, wash pickles and let drain.

Combine sugar, vinegar, mustard seed and celery seed. Boil 3 minutes and pour over pickles while hot. When cool, put in container and keep in icebox. Good for 1 year.