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Instructions:
In a spacious bowl, mix the thinly sliced cucumbers, sliced red onion, and sliced green bell pepper. Sprinkle with salt and set aside.
In a saucepan, bring the white vinegar, sugar, celery flakes, and red pepper flakes to a boil over medium heat.
Once boiling, remove the saucepan from heat and add two handfuls of ice. Stir until the ice completely melts.
Arrange the salted cucumber, onion, and bell pepper mixture into large-mouth canning jars, filling either two quart-sized jars or one half-gallon jar.
Pour the vinegar mixture over the vegetables, ensuring they are fully submerged.
Store the jars in the refrigerator, and relish in the freshness of this salad for up to two months. Enjoy!