24 pickles, sliced
3 to 4 onions, sliced
3 green peppers, chopped
4 c. vinegar
7 c. sugar
1/2 c. table salt
2 tsp. celery salt
2 tsp. mustard seed

Layer pickles, onions and green peppers in ice cream pail or similar container. Stir the rest of the ingredients and pour over the pickle mixture. Refrigerate. Keeps 1 year.