Step 1

Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour.

Step 2

In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved. Remove from heat.

Step 3

Place cucumber mixture in glass or plastic containers and pour vinegar mixture over them.

Step 4

Let the pickles sit in the fridge for 24 hours before eating them.