1Cut the cucumbers in slices about 1/16 inch thick. I prefer using a kitchen knife instead of processor.
2Chop the green pepper, ( be sure and remove the seeds and stem) and chop the onion. Combine vegetables and cucumbers in a large bowl or jar and sprinkle with the salt and celery seed. Stir gently and let stand for about 1 hour.
3Combine sugar and vinegar and stir to dissolve sugar. Pour over vegetables and stir to blend, stir gently and let stand for about 1 hour
Pickles are ready to eat in a day but better the second day. Store covered in refrigerator. Makes about five cups.
I usually double or triple my recipe.
4Use fresh cucumbers and they will be crunchy up to three weeks. You can serve them as a relish to go with meals or just enjoy them for a snack.