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16 cups cucumbers; sliced very thin
2 medium bell peppers; slices or thin strips
2 medium onions; sliced very thin

Put in a large crock or glass bowl. Pour in 7 cup canning salt and cover with water. Set mix in the refrigerator overnight. Drain and squeeze out water. Put equally in sealable plastic containers. Pour over the following mix:
3 cups vinegar
2 tsp mustard seed
2½ tsp turmeric
4½ cups sugar
3 tsp celery seed

Prepare brine mix the night before so the sugar will be melted well. Bring to boil. Pour over cucumbers, cold. Place lids on containers. Seal and give a good shake and put in the freezer.