7 c. sliced cucumber pickles
1 c. sliced onions
1 c. sliced green pepper
1 c. wine vinegar
1 3/4 c. sugar
2 tsp. salt
1 tsp. celery salt

Mix all ingredients in earthenware or glass bowl. Cover and chill overnight. In the A.M. pack in pint containers and freeze. After 2 to 4 weeks, thaw to use.