Crispy Cucumbers

6 cucumbers (I use English), thinly sliced

2-3 white onions, thinly sliced and halved

1/2 green bell pepper, thinly sliced and halved

grape tomatoes, halved

Cover with 1 tablespoon salt and refrigerate 2 hours.  Pour off water that forms from soaking in the salt.

1 cup white vinegar

1 1/2 cups sugar

1/2 teaspoon celery seed

Mix until sugar is dissolved.  (I stick it in a pan on the stove and warm it slightly – sugar dissolves faster.  Cool.)  Pour over cucumbers.  Store in refrigerator in quart jars.  Keeps four weeks.

At first it won't seem like you've made enough of the vinegar mixture.  I let it sit in a huge bowl covered with plastic wrap – and then store it in jars later.