Mix cucumbers, onions, green pepper and salt; let stand 2 hours. Drain and rinse off excess salt.

Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil.

Combine with cucumbers. Cook 5 minutes.

Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps.

Note: Original recipe did not call for further processing, but current recommendations are to process in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).

Yield: Three 1/2 pint jars.