6 c. thinly sliced cucumbers
1 c. thinly sliced onion
1 c. thinly sliced green pepper
1/4 c. salt
2 c. sugar
1 c. vinegar
1 tsp. celery seed

Put above cucumbers, onion and peppers in bowl and sprinkle with salt. Empty one pan ice cubes on top. Let stand for two hours. Drain and rinse. Bring to a boil and add sugar, vinegar, and celery seed. Cool. Put cucumbers in jars and cover with cooled brine. Store in refrigerator. Use canning pickling salt.