NO COOK REFRIGERATOR PICKLES
2 pounds cucumbers, peeled and cut 1/2-inch thick*
2 medium Vidalia onions, sliced and cut in half to make half-circles
2 cups sugar
1 cup white vinegar
1 teaspoon celery seed
1/4 chopped red bell pepper
Place cucumbers and onions in a colander, and place colander over a medium bowl. Toss with about 1 tablespoon of coarse salt. Set aside to drain and wilt, about 30 minutes, stirring frequently.
In a small no-reactive bowl, combine sugar, vinegar and celery seed. Stir until sugar is dissolved, and let stand until mixture is clear (this takes about 30 - 45 minutes).
Divide cucumber - onion mixture into 4 to 5 half-pint canning jars or airtight containers. Add red pepper evenly to jars, then pour vinegar mixture evenly into jars. Refrigerate at least 8 hours before serving.
These will keep for 2 weeks in the refrigerator.
Make 4 to 5 half-pint jars of pickles
* If you are using Kirby or pickling cucumbers peeling is optional