Ingredients

7 large dill pickling cucumbers, unpeeled, sliced thin

1 1/2 cup sliced onions

1 1/2 cup sliced red peppers

1 tbsp salt

1 cup white vinegar

2 cups of sugar

1 tsp celery seed

1 tsp mustard seed

Directions

Mix cucumbers, onions, peppers, and salt in one bowl and set aside. Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil. Remove from heat and let cool for one hour before pouring over cucumber mixture. Pour mixture over vegetables. Put in jars and store in the refrigerator. Will keep up to 2 months. Makes 2 quart jars.