2 quart jars
7 cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1 cup sliced onions
1 cup sliced red peppers
1 tbsp salt
1 cup white vinegar
2 cups sugar
1 tsp celery seed
1 tsp mustard seed
Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars
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