Combine cucumbers, onion, and bell pepper in a large bowl. Add the sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate at least 24 hours before serving. For a different taste, add garlic, dill, oregano, or hot pepper sauce. Source: Rock Springs Sweet Onion Festival Cook Book 1992
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.8mg||0 %|
|Potassium 75.2mg||2 %|
|Total Carbohydrate 202.9g||60 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 201.8g|
|Protein 0.8g||1 %|
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Calories per serving: 798
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