4 1/2 c. cucumbers, sliced
1/2 c. onion, sliced
1/2 green pepper, sliced thin
1/2 tbsp. celery seed
1 c. white vinegar
1 c. sugar (white)
1 tbsp. salt

Place cucumbers, onion and green pepper in bowl. Sprinkle 1/2 tablespoon celery seed on pickles. Mix white vinegar, sugar and salt until sugar dissolves. Pour over pickles. Let stand for two hours. Put in jars, keep in refrigerator. Keep for two days before eating. Will keep 6 months.