6 c. cucumbers, thinly sliced and unpeeled
1 c. Vidalia onion, sliced
1 c. bell pepper, chopped
1 tbsp. salt
1 c. vinegar
2 c. sugar
1/2 tsp. celery salt

Place cucumbers, onion, bell pepper and salt in a large glass bowl. Refrigerate for 2 hours. Do not drain. Whisk together vinegar, sugar and celery seed. Pour over cucumber mixture and store in refrigerator. Makes about 10 cups.