In a large heat-proof bowl, combine thinly sliced cucumbers, onion, and green bell pepper along with pickling salt. Stir well and allow to sit for about 1 hour.

Carefully drain the vegetable mixture to remove excess liquid, set aside.

In a medium saucepan, combine granulated sugar, white vinegar, and dried celery seed. Heat until it reaches a gentle boil and whisk until sugar is dissolved, about 2-3 minutes.

Remove from heat and pour the hot brine over the drained vegetable mixture. Fold gently to coat the vegetables.

Allow the mixture to cool to room temperature, then transfer to covered containers or jars. Refrigerate for at least 2 days before enjoying.