7 cups cucumbers, sliced thin
1 large sweet onion, sliced thin
1/2 cup slivered green or red peppers, optional
1 Tablespoon canning salt
1 cup dark cider vinegar (I use Heinz 5% acidity)
1 1/2 cups sugar
1 Tablespoon celery seed

Place the slices in a large bowl. Sprinkle 1 Tablespoon canning salt over the slices, stirring occasionally to mix the salt evenly. Let set for 1 hour. Drain the liquid that has formed, then rinse with 2 cups water. Drain well.

Bring the vinegar, sugar and celery seed to a boil and cool to room temperature. Pour over the sliced vegetables. Refrigerate in covered bowl. Ready to serve in 24 hours.

May also add 1/2 cup slivered green or red pepper for added color. Our grown kids have loved these crunchy pickles for as long as they can remember.

Submitted by: Diane Sanders