2 cucumbers, thinly sliced
1 onion, thinly sliced
1/2 green pepper, thinly sliced
1 c. white vinegar
1 1/2 c. sugar
1 1/2 tsp. celery seed
1 tbsp. salt

Mix sugar, celery seed, salt, and vinegar until sugar dissolves. Pack cucumbers, onions, and green peppers in pint jars. Pour sugar, celery seed, salt, and vinegar mixture over cucumbers. Cover top of jar with wax paper (optional). Put lid on jar and let stand 2-3 days in refrigerator. Shake jars periodically to mix flavors.

I usually double the recipe. Keep all pickles in the refrigerator. They keep several months.