How To Make Icebox Pickles


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


  1. Combine all ingredients in a glass jar or crock. Cover with water and refrigerate.
  2. 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