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Icebox Pickles

"This is a wonderful sweet pickle recipe I got from my mother, who got it from a relative, who got it from a relative, and so on. It is very easy, a little time-consuming, delicious, and makes a lot of pickles. The recipe says to put them in jars, but I just store them in a clean gallon-sized ice cream bucket. Will keep in the refrigerator for up to a year."

Ingredients :

6 unpeeled cucumbers, sliced
2 onions, sliced
2 large green bell peppers, chopped
2 red bell peppers, chopped
1/3 cup salt
2 trays ice cubes
5 cups white sugar
3 cups white vinegar
2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds

Instructions :

Prep : 30M	Cook : 24M	Ready in : 4H8M

Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.
Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.
Divide cucumber mixture among jars. Cover with lids and refrigerate.