3 lg. green cucumbers
1 green pepper, finely chopped
1 onion, finely chopped
1 tbsp. salt
2 tsp. celery seed
3/4 c. sugar
1/2 c. lemon juice
1 lemon, sliced into half circles

Cut cucumbers (unpeeled) into slices about 1/16 inch thick. Mix with green pepper, onion, salt, and celery seed, and let stand one hour at room temperature. Mix sugar with lemon juice until sugar dissolves.

Pour over cucumber combination, add lemon slices, and stir to blend. Cover and refrigerate 24 hours. Makes 5 cups. Store in refrigerator in covered jars. Pickles will keep up to three weeks.