12 sliced cucumbers
2 or 3 onions
2 green or red peppers
1/4 c. salt
2 c. sugar
2 c. vinegar

Stir 10 minutes. Let stand overnight. Drain and put some of the juice in each container with vegetables and freeze. Use large kettle or crock to put vegetables into; stand overnight. Cover and refrigerate if possible. Makes 6 pints.