Ingredients:

• 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.