Ice cream pail of unpeeled, sliced cucumbers
1 green pepper, chunked
1 onion, sliced into rings
2 tbsp. salt

Mix above and let stand about 1 hour. Drain off brine before adding syrup.

SYRUP:

4 c. sugar
2 c. vinegar
1 tsp. celery salt
1 tsp. mustard seed

Boil 3 minutes; cool. Add: 1 tsp. alum

Pour over cucumbers; mix well. Refrigerate. Keeps a long time in refrigerator.