Ingredients

Instructions

  1. Mix cucumbers, onions, bell peppers, and salt.
  2. Cover and store in refrigerator for 2 hours.
  3. Drain liquid off and set cucumber mix aside.
  4. In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
  5. Heat until sugar melts.
  6. Remove from heat.
  7. Mix in cucumber mixture.
  8. Put in jars, let cool, then refrigerate.
  9. *I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
  10. ~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
  11. ***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
  12. *****My dad uses these pickles AS hot dog relish.*****.