7 c. thin sliced cucumbers, unpeeled
1 c. sliced onions
1 c. chopped green peppers
1 tbsp. salt
2 c. sugar
1 tbsp. celery seed
1 c. vinegar
1 tbsp. dill seed

Combine first 4 ingredients and let stand 1 hour, then drain and place in clean jars. Combine cucumbers, onions, green pepper and slat. Let stand 1 hour. Drain. Place in clean jars. Mix sugar, vinegar, celery seed and dill seed. Heat and be sure sugar is dissolved. Pour hot solution over pickles in jars. Put on lids. These jars do not have to seal. Store in refrigerator for indefinite time up to 1 year.