Cucumber salad

1 teaspoon salt
1 cup white vinegar
1 1/2 cups sugar1 teaspoon celery seed1/4 cup vegetable oil5 cups cucumber slices (about 3 Persian or Kirby cucumbers)1 medium sweet onion, thinly sliced into rings1 large yellow bell pepper, thinly sliced


In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.