My sister, Maresa, gave me this recipe.  It is the easiest way I have found to use up lots of cucumbers and zucchini and turn them into delicious pickles!

3 quarts thin cucumber slices
1 clove garlic
1/3 c. salt
3 c. sugar
2 c. vinegar
1 green or red pepper sliced thin
1 large onion sliced thin
1 t. celery seed
Combine everything in a large bowl to mix.  Put in a 1 gal. jar with lid and refrigerate.  Ready in 5-6 hours.  More slices can be added to reuse the brine mixture.
Note: I make this with thin slices of zucchini and it is delicious.