7-10 pickling cucumbers, sliced thin
2 onions, sliced
1 green pepper, chopped
1 tbsp. canning salt
2 c. sugar
1 c. vinegar
1 tsp. celery seed

Place cucumbers, onion, and green pepper in large bowl. Sprinkle on canning salt and let stand 2 hours. Mix sugar, vinegar and celery seed in saucepan and bring to boil. Squeeze out cucumbers, pepper and onion and place in glass jar. Pour vinegar mixture over cucumbers immediately. Refrigerate one week before serving. They will keep for months.