Cucumber Salad
3 large cucumber, thinly sliced
1 large green bell pepper, thinly sliced
1 cup thinly sliced onions
1 tablespoon celery seeeds
1 tablespoon salt
1/2 cup cider vinegar
3/4 cup sugar
Combine cucumbers, bell pepper, onions, celery seeds and salt in large bowl
Cover with plastic wrap and let stand 1 hour at room temperature.
Drain cucumber mixture in a colander, shaking off the excess liquid. Return mixture to bowl.
Add vinegar and sugar; toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. The salad may be stored in the refrigerator up to three weeks.
Serves 12.