3 qts. sliced cucumbers
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced (sweet)
1/3 c. salt
3 c. sugar
2 c. white vinegar
1 tsp. celery seed
1 tsp. mustard seed

Heat the last 5 ingredients to a boiling point. Cool and pour over cucumbers. Keep stored in refrigerator. Use any large tight fitting container for pickles. Gallon size. Plastic or glass jar is good.