2 qts. sliced "pickle" cucumbers
1 c. chopped onion
1 c. chopped green pepper
1 clove garlic

Sprinkle with 2 tablespoons salt. Cover and let sit for 24 hours.

Cook:

2 c. sugar
1 c. vinegar
1 tbsp. mustard seed
1 tbsp. celery seed

Bring to boil. Let cool. Drain pickle slices well, then pour vinegar mixture over. Will keep for 1 year.