7 c. sliced cucumbers
1 c. chopped onions
1 c. chopped green bell pepper
1/4 c. Pickling salt
2 1/3 c. white vinegar
2 1/2 c. sugar
1 tsp. celery seeds

Cooking Instructions

In large container, place cucumbers, onions and peppers. Sprinkle with 1/4 cup pickling salt, and just cover with water. Allow to stand 2 hours, then drain well. Meanwhile, bring to boil the vinegar and sugar, then cool completely. Stir in celery seeds. Place well-drained cucumber mixture into clean, hot jars leaving 2 inches head space. Cover with liquid and add lid, screwing barely tight. Freeze. Makes about 4 pints.