|Cucumbers||7 Cup (112 tbs), unpeeled|
|Green bell pepper||1 Cup (16 tbs), chopped|
|Onions||1 Cup (16 tbs), thinly sliced|
|Pickling salt||2 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Celery seed||1 Tablespoon|
Put cucumbers, green pepper and onions in large bowl.
Sprinkle 2 tablespoons pickling salt over mixture in bowl and distribute.
Set in refrigerator for 2 hours.
Then mix sugar, vinegar and celery seed.
Stir to dissolve sugar.
Place cucumbers in freezer containers, tightly packed.
Cover with syrup.just enough to cover.
Leave 1-inch head space.