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"I am eighty-five years old and grew up during the Depression. Mom took care of four children, and Dad worked in the coal mines. Mom had a big garden and she canned everything—now I do the same. I love gardening."
Helen Heino, Dunlevy, Pennsylvania
Serves 20


• 7 cups sliced cucumbers (about 3 medium), peeled, if desired
• 1 cup sliced onions
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 cup white vinegar
• 2 cups sugar
• 1 1/2 teaspoons salt
• 1 teaspoon celery seeds
• 1 teaspoon mustard seeds

Combine the cucumbers, onions, bell peppers, vinegar, sugar, salt, celery seeds, and mustard seeds in a large bowl; stir gently to blend well.

2. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring frequently.

3. Divide the mixture evenly between two quart-sized freezer bags. Seal tighty and freeze overnight or for up to 6 months. Thaw completely before serving. Store any leftovers in the refrigerator.

The longer the pickles stand after thawing, the more blended the flavors become.

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