1 tbsp. salt
7 c. sliced unpeeled cucumbers
3 med. onions, sliced thin
2 green or red bell peppers, sliced

Cook and cool: 1 c. cider vinegar 1 tsp. celery seed

Place cucumbers, onion and peppers in bowl. Sprinkle with salt and let stand 2 hours. Drain and pour cooked mixture over cucumbers. Refrigerate 24 hours. Put in containers. Cover with liquid and freeze.