Fresh Cukes

LaVern Shimek

8 cup cucumbers sliced (score with fork and slice)

1 tablespoon salt

1 cup chopped onion

1 cup chopped green bell peppers

Brine:

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.