Mom’s Sweet Refrigerator Dill Pickles

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. 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. 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.