8 c. peeled, sliced cucumbers
5 tsp. canning salt
Water
1 c. thinly sliced onion rings
1 c. coarsely chopped green bell pepper
1 c. thinly sliced celery
2 c. sugar
1 c. white vinegar
1 tbsp. mustard seed
2 tsp. celery seed

In large bowl, soak cucumbers in salt and water for 30 minutes, drain. Rinse in cold water. Toss cucumbers with onion rings, green pepper and celery.

In medium bowl, combine sugar, vinegar, mustard seed and celery seed; mix well. Place veggies in small moisture-vapor-proof freezer containers; pour sugar mixture over to cover. Seal, freeze up to 6 months. Thaw before serving. Refrigerate remaining relish. 6 cups.