Cucumbers Pickles

Ingredients

• 8 large, fresh cucumbers
• 2 Tbsps. green bell pepper diced very small
• 3 tsp coarse kosher, or pickling salt
• Large sprig of fresh dill
• 1/2 Tbsp. celery seed
• 1/2 cup white, or apple cider vinegar

Instructions

1. Slice your cucumbers very thin — I sliced mine a bit too thick here, slice thiner if you can.
2. Combine everything well.
3. If you are wanting these to keep for a longer length of time, I suggest using a large glass jar with a lid.
4. Place jar in the refrigerator: shake it once or twice more over the next few hours to ensure everything is submerged. You can eat them as little as 1 to 2 hours later, but they are wonderful at 8 hours later. These keep in the fridge, submerged in their liquid, for up to 3 weeks.