Sweet 'N' Tangy Freezer Pickles

In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again.

In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.

Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.