Ingredients
7 large dill pickling cucumbers, unpeeled, sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1 tbsp salt
1 cup white vinegar
2 cups of sugar
1 tsp celery seed
1 tsp mustard seed
Directions
Mix cucumbers, onions, peppers, and salt in one bowl and set aside. Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil. Remove from heat and let cool for one hour before pouring over cucumber mixture. Pour mixture over vegetables. Put in jars and store in the refrigerator. Will keep up to 2 months. Makes 2 quart jars.
