Procedure: Boil and cool salt, celery seed, sugar and vinegar. Once cool pour vinegar mixture over pickles, onions and peppers, and let stand for one hour, stirring occasionally. Refrigerate for 12-hours before using. These will keep in the refrigerator or may be frozen in small containers or freezer bags. They stay crisp even after freezing.
Nancy and Tim Bass - Sunburst Tomato