3 lg. unpared, cucumbers, thinly sliced
2 med. onions, thinly sliced
1 med. green pepper, thinly sliced
1 (2 oz.) jar pimiento, drained & chopped
2 c. sugar
1 c. white vinegar
2 tsp. salt
1 tsp. celery seed

Combine cucumber slices, onion slices and green pepper slices in large bowl. Mix pimiento, sugar, vinegar, salt and celery seed; pour over cucumbers. Mix gently. Pour mixture into glass jars and cover. Refrigerate at least 24 hours before serving. Pickles will keep in the refrigerator 2 to 3 months. Makes 1 quart.