Icebox Pickles - cooking recipe

Ingredients

3 large cucumbers
1 bell pepper
1 onion
salt
2 c. sugar
1 c. white vinegar
1 Tbsp. celery seed

Preparation

Slice cucumbers, bell pepper and onion into thin slices.
Put into large bowl or pan and sprinkle with salt.
Cover with ice water or ice and set in refrigerator for 1 hour.
Bring to boil the sugar, vinegar and celery seed.
Remove from heat and let cool.
When cooled, drain cucumbers and put into a gallon jug and pour the cooled liquid over the cucumbers and shake up.
Set in refrigerator for 24 hours.
Ready to eat.
Will keep in refrigerator for 3 to 4 months.