6 c. sm. cucumbers, sliced thin
1 big onion
1 bell pepper
1/3 c. salt

SYRUP:

3 c. sugar
1 c. white vinegar
1 tbsp. pickling spice

Cover cucumbers and onions with salt and enough water to cover in pan. Soak overnight in refrigerator. Next day, wash cucumbers and drain, then place in freezer containers and cover with syrup and place in freezer.

Syrup: Heat until it comes to a boil and pour over cucumbers in containers.