2 qts. cukes, sliced and unpeeled
1 onion, sliced
1 green pepper, sliced
1 1/2 c. sugar
1 c. vinegar

Place in bowl and salt down using 1/4 cup salt. Let stand at least 2 hours or overnight. Rinse well and drain. Place cuke mixture in 4 (1 quart) zip lock bags. Pour solution over cukes. Add 1/2 cup mixture in each zip lock bag. Freeze.