3 large cucumbers, about 1-1/2 inches in diameter
or 7 or 8 small cucumbers
1 medium onion, chopped
1 sweet red or green pepper, stemmed, seeded, and chopped
1 tablespoon kosher salt or other noniodized salt
2 teas. celery seed
1/2 cup honey
1/2 cup distilled white vinegar
If cukes have been waxed, peel them. Otherwise, scrub them well and slice thinly. In a large bowl, stir together cucumbers, onion, pepper, salt, and celery seed until well combined. Let stand 1 hour.
Thoroughly mix honey and vinegar. Pour over pickles and stir to blend. Place in a covered glass container and refrigerate. Pickles are ready to eat in 24 hours.