7 c. thinly sliced cukes (not peeled)
1 c. onions, sliced thin
1 c. green peppers, diced up fine
1 tbsp. canning salt
2 c. sugar
1 c. white vinegar
1 tbsp. celery seed
1 tbsp. mustard seed (opt.)

Put salt over cukes and onions and peppers and let stand 1 hour. Then drain well. Mix remaining ingredients together and pour over the pickles. Place in a large jar and refrigerate. Can be kept for several days.