7 med. unpeeled cucumbers thinly sliced
1 tbsp. pickling salt
2 med. onions thinly sliced
1 c. chopped green pepper (I omit)
2 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
1 c. vinegar

In large bowl, mix cucumbers and salt; let stand 1/2 hour. Drain well and stir in onions and green pepper. In small bowl, combine remaining ingredients. Pour syrup over cucumber mixture; mix well. Store in covered container or pack in quart jars; refrigerate several hours or up to 3 months. Makes about 3 quarts. (Note: I substitute a small head cauliflower, in flowerettes, for 3 or 4 of the cucumbers).