Mom’s Sweet Refrigerator Dill Pickles

Directions

1. 1
   Combine cucumbers, onions, bell pepper, and pickling salt in large heat-proof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour.
2. 2
   Drain.In a medium saucepan over medium-high heat, heat the sugar, vinegar, and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers.
3. 3
   Add the dill. After the cucumbers cool to room temperature, put a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl, or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well for a few weeks.