8 cup cucumbers sliced (score with fork and slice)
1 tablespoon salt
1 cup chopped onion
1 cup chopped green bell peppers
1 cup white vinegar
2 cup sugar
1 teaspoon for each jar of mustard seed and celery seed.
Put salt over slice cukes and let stand in refrigerator for 1 hour. Drain, do not rinse. Put cukes in clean jars. Add some onion and green pepper. Cover with brine and store refrigerator. Eat after 2 days. Make 4 pints.