This recipe is easy to double...which you will want to do so you can share them with friends. They keep well for about a week in the fridge, but they never seem to last that long.

Ingredients:
6 medium sized pickling cucumbers (or 3 large regular ones) sliced thin (we're growing Diva and Little Leaf this year)
1 medium yellow onion, sliced thin
1 medium red bell pepper, cored, seeded and sliced into thin strips
1 Tbsp kosher salt
1 Tbsp celery seed
3/4 cup sugar
1 cup white vinegar

Directions:
1. If you're using cucumbers from your own garden, wash them well and slice about 1/8 thick. Otherwise you'll probably want to peel them first.

2. Combine the sliced cucumbers, onion and pepper in a large, non-reactive bowl. Sprinkle with the celery seeds and salt. Mix well and let stand for about an hour.

3. Mix the sugar and vinegar, stir well until the sugar is dissolved and pour over the vegetables. Transfer to a large plastic or glass storage container and refrigerate.

The pickles are ready to eat in about an hour, but are much better after a day or two in the fridge. If you're lucky enough to have a vintage Tupperware Pickle Keeper, it's the perfect thing to put them in. Hint: you can find one on eBay!