3 lg. cucumbers
1 med. sized green pepper, chopped
1 tbsp. salt
2 tsp. celery seed
1/4 c. sugar
1/2 c. white vinegar

Cut cucumbers into slices, combine green pepper. Sprinkle salt and celery seed over combination; let stand 1 hour.

Combine sugar and vinegar. Pour over vegetables and stir to blend. Put in 1 1/2 quart jar and refrigerate 24 hours. These pickles will stay very crunchy up to 3 weeks.