Slice by hand; place in large bowl, sprinkle salt over top, soak for 4 hours, stirring occasionally. Pour into strainer and rinse thoroughly to remove all the salt.

Prepare brine, add to tightly packed quart jars that have been layered with cucumber, green pepper, and onion. Add 1/2 to 1 teaspoon celery seed then cover with brine, put cap on and refrigerate for 24 hours. Ready to serve. These will keep well for months.