Icebox Pickles - cooking recipe

Ingredients

2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 Tbsp. salt
8 to 10 large cucumbers or more smaller ones, about 1 gal.
6 onions
4 bell peppers

Preparation

Cut vegetables in circles.
Cover with salt and ice cubes.
Let stand 2 hours or overnight.
Rinse and drain.
Put in large jar. Cover with vinegar mix.
Shake well, don't have to seal.
Keep in refrigerator.