Ready To Eat Pickle Salad - cooking recipe

Ingredients

3 to 8 medium cukes
1 to 2 onions, sliced
1 green pepper, cut up
2 tsp. kosher salt
2 tsp. celery seed
1 c. vinegar
1 1/4 c. sugar

Preparation

Slice cukes in bowl.
Add onions.
Sprinkle salt and celery seed over them.
Bring sugar and vinegar to a boil.
Turn off heat; let cool, then pour over cukes.
Stir well.
Add green pepper.
Cover and refrigerate overnight.
These are more tasty after the second day, also crisper.