7 c. thin sliced stick cucumbers
1 c. green pepper, sliced thin
1 c. onion, sliced thin
1 tbsp. salt

Mix the above ingredients well. Let stand 2 hours in bowl at room temperature. Drain. Don't rinse.

1 c. apple cider vinegar
2 c. sugar
1 tbsp. mustard seed
1/2 tbsp. celery seed

Mix well. Pour over cucumbers and let set 2 days in the refrigerator. May be eaten after that, or, put the pickles in freezer bags and freeze.