8 c. sliced unpeeled cucumbers
2 c. sliced onions
1 c. julienne red bell pepper strips
1 tbsp. salt
2 c. sugar
1 1/2 c. white vinegar
2 tsp. celery seed
2 tsp. mustard seed

In a large bowl, combine cucumbers, onion and red pepper. Sprinkle with salt and mix well. Let stand 1 hour. Drain.

In a medium bowl, combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved. Place cucumber mixture in non-metallic container. Pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes about 8 cups.

NOTE: Pickles will keep in refrigerator up to 6 weeks.