Start by washing your cucumbers, bell pepper, and onion thoroughly. Thinly slice the cucumbers and onion and dice the bell pepper. The cucumbers should be sliced into rounds, while the onions can be chopped into smaller pieces if you prefer a milder onion flavor.
In a large mixing bowl, combine the sliced cucumbers, onions, and diced bell pepper. Sprinkle the pickling salt over the vegetables and gently mix to combine. Let this mixture sit for about 30 minutes. This process helps draw out excess moisture from the vegetables.
In a separate bowl, whisk together the granulated sugar, white vinegar, and celery seed until the sugar is fully dissolved. This sweet brine is what gives these pickles their signature flavor.
After the vegetables have sat for 30 minutes, drain any excess liquid from the bowl. Pour the brine over the vegetables and add the fresh dill sprig. Mix everything gently to ensure all the veggies are coated in the brine.
Transfer the mixture into clean glass jars or containers. Make sure to pack them tightly and pour any remaining brine over the top. Seal the jars tightly and place them in the refrigerator.
Allow the pickles to marinate in the refrigerator for at least 24 hours before enjoying. The longer they sit, the more flavorful they become—up to a week for the best results!
