7 c. sliced cucumbers
1 green pepper
1 onion
2 tbsp. salt
2 c. sugar
1 c. vinegar

Prick pickles with fork before slicing. Do not peel. Cut up green pepper and onion. Add salt and mix together. Let stand 2 hours, then drain. Heat and bring to boil sugar, vinegar and celery seed. Cool 2 hours. Pour syrup over pickles and refrigerate in an airtight container. Keeps up to thirty days.