2 c. sugar
1 c. cider vinegar
3 to 3 1/2 qts. sliced narrow cucumbers, unpeeled
1 med. onion, peeled, diced or slivered
1 tsp. celery seed
1 tbsp. non-iodized salt
1 sweet red pimento or sweet red pepper, diced or slivered
1 green pepper, diced or slivered

Place sugar and vinegar in small saucepan. Stir over high heat until mixture boils and sugar dissolves. Remove from heat immediately. Cool until you can comfortably place your hand on the bottom of the pan. Use wide slot on your grater or the slicing attachment to your food processor or mixer to slice the cucumbers. Be sure to use narrow cucumbers with small seeds. Pickling or gourmet cucumbers are ideal. Place cucumbers and remaining ingredients in a stainless or ceramic or glass bowl. Mix well; pour liquid over and mix again. Let stand for 30 minutes and mix again. Place in freezer containers, dividing juice evenly. Freeze quickly. Makes about 4 1/2 pints.