Sweet & Sour Refrigerator Pickles

2 cups/500 mL sugar
2 cups/500 mL white vinegar
4 to 6 cucumbers
2 medium onions, thinly sliced
1 medium green pepper, thinly sliced
1/4 cup/60 mL pickling salt or kosher salt
1-1/2 tsp/7.5 mL Celery Seed
1-1/2 tsp/7.5 mL Garlic Flakes (optional)

Cooking Directions
Combine syrup ingredients; let stand for 2 hours or until sugar is dissolved. Wash cucumbers with Fresh Wash and thinly slice. Place with remaining ingredients in a large bowl; mix well and let stand for 2 hours. Drain carefully, retaining as much of the spice blend as possible. Pack loosely into sterilized glass jars. Pour syrup over top. Turn jars over occasionally to mix spices. Ready to eat in 3 days. Keep refrigerated.

Makes 4 pints/demi-liters.

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