6 c. cucumbers, unpeeled and thinly sliced
1 c. onions, separated into rings
1 c. green peppers, chopped or in rings
1 tbsp. salt
1 c. cider vinegar
2 c. sugar
1 tsp. celery seeds

Mix cucumbers, onions, peppers and salt together. Refrigerate for 2 hours. Drain.

Mix vinegar, sugar, and celery seeds. Pour over cucumber mixture. Keep covered and stored in refrigerator. Pickles will be ready to eat in 24 hours.

Pickles may be kept under refrigerator. Yield: about 3 pints. Will keep for up to 3 months.