6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar
How to make it :
Combine all ingredients in a glass jar or crock.
Cover with water and refrigerate.
You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks.
They will keep up to 3 months in the fridge.