Do you have a nimiety of garden cucumbers this time of year? (Nimiety: excess; overabundance) Try making these pickles. No canning involved, just some slicing and dicing. (A food processor is highly recommended to get the cukes thin enough -- 1/16th of an inch). The finished product should keep about three weeks in your refrigerator.
3 large regular cucumbers, not peeled, sliced into 1/16th-inch thick slices
1 green pepper, finely chopped
1 onion, finely chopped
1 T. salt
2 t. celery seed
3/4 c. sugar
1/2 white vinegar
Combine cut up vegetables in large bowl. Sprinkle with salt and celery seed, stir gently, and set aside for one hour.
Mix together sugar and vinegar until sugar is dissolved. Pour over the vegetables and refrigerate. Done! These will be best after a day or so and will keep for three weeks.