Refrigerator Pickles

Yield: 5 cups

No canning necessary - Mildly sweet; stays crunchy up to about 3 weeks in the refrigerator.

Ingredients:

• 3 large cucumbers (1" to 1 1/2" diameter) sliced about 1 1/16" thick (do not peel)
• 1 medium-sized green pepper (seeds removed)
• 1 medium-sized onion
• 1 tablespoon table salt
• 2 teaspoons celery seed
• 3/4 cup sugar
• 1/2 cup white vinegar

Method:

1. Chop pepper and onion, and place along with sliced cucumbers into a 1 1/2 quart size jar or bowl.
2. Add salt and celery seed.
3. Stir gently and let stand one hour.
4. Combine sugar and vinegar in separate bowl, stir to dissolve.
5. Pour over vegetables and stir to blend.
6. Cover and refrigerate, pickles are ready to eat in one day.
7. Store covered in refrigerator.