Bread and Butter Pickles - Vegan!

Lately I am all about using fresh veggies to prepare things.  August and September are a great time to prepare vegetables for the long winter months.  This is a super easy recipe.  I used 6 baby cucumbers instead of the regular one.  I love the little pickles.  To make this you will need:
3 long pickles, thinly sliced (have a mandolin?)
1 red bell pepper, finely chopped (Used my food processor)
1 sweet onion finely chopped (again used my food processor)
2 teaspoons celery seeds
1 tablespoon salt
3/4 cup white sugar
1/2 cup white wine vinegar
5 1/2 pint canning jars with lids and rings
1.)  Place cucumbers, red pepper and onion in a large bowl.  Stir in the celery seeds and the salt.  Let it sit out on the counter for an hour, stirring occasionally.
2.)  In a measuring cup combine the sugar and the vinegar.  Stir until the sugar dissolve.  Pour over the cucumbers and mix together.
3.)  Put the cucumbers in the jars and distribute the liquid in the jars.  Secure the lids.  Refrigerate for 24 hours.  The pickles will stay in the refrigerator for 4 weeks.  Enjoy!