Refrigerator Cucumber Pickles

• 7 cups thinly sliced cucumbers
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 2 cups sugar
• 1 cup vinegar
• 1 tablespoon celery seeds
• 1 tablespoon salt

Combine the cucumbers, bell pepper and onion in a large bowl. Add the sugar, vinegar, celery seeds and salt, stirring until the sugar is dissolved. Pour into a large glass container or jars and seal with the lid. Store in the refrigerator. The pickles will keep for several months.

Yield: about 2 quarts pickles.

Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.