A good way to use excess cucumbers without heating up the kitchen.
In a bowl, combine cucumbers, onions, and peppers. Sprinkle with salt and set aside for 1 hour. Drain liquid.
In a separate bowl, stir together sugar, vinegar, celery seeds, and mustard seeds until sugar is dissolved. Pour over cucumbers and stir. Store in a large glass or plastic covered container in the refrigerator.
These can be eaten right away, but the flavor is better after about 1 week. They will keep for 1 to 2 months.