Mom’s Sweet Refrigerator Dill Pickles

Combine cucumbers, onions, bell pepper and pickling salt in a large heat-proof bowl, preferably one with a lid. Stir and let them sit on the counter for 1 hour. Then drain off any liquid and set the bowl aside.

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 and allow the mixture to cool.

After the cucumbers cool to room temperature, put a lid on the bowl and refrigerate for 2 days before eating.

Eat them straight from the bowl, or transfer to jars if desired. If you are going to store them in jars you could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep very well in the refrigerator for a few weeks.