Refrigerator Pickles - cooking recipe

Ingredients

7 1/2 c. cucumbers, sliced
1 chopped green pepper
2 Tbsp. salt
2 c. sugar
1 chopped onion
2 Tbsp. celery seed
1 c. vinegar

Preparation

The best seeds to roast are pumpkin and acorn squash. Separate the seeds from the pithy strings; place in a strainer and wash under running water until the seeds no longer feel slick. Pat the seeds dry with paper towels, then spread out in a pie plate.
Roast, uncovered, in a very slow oven at 250\u00b0 until crisp and brittle, about 2 to 2 1/2 hours for pumpkin and acorn seeds, but up to 4 hours for butternut squash seeds.
As soon as the seeds are properly roasted, toss them with a little melted, unsalted butter (garlic butter, if you prefer, or butter in which you have warmed a smidgeon of curry powder).
Sprinkle lightly with salt.