2 pounds pickling cucumbers, thinly sliced
3 med onions, thinly sliced
1 large green pepper, chopped
3 Tbs salt, divided
2 cups sugar
1 cup white vinegar
1 Tbs celery seed

In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrig for 8 hours or overnight. Drain; rinse and drain again.

In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers.

Cool.

Top with lids. Cover and freeze for up to 6 weeks.

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