Cucumber Salad

This is absolutely my favorite way to serve cucumbers. Today I used champagne vinegar as I need to use some up, and you can also use cider vinegar.
 I make it when I have peppers and cucumbers from the garden or the Farmer’s Market. 
It’s great with almost anything from the grill or to complement a main dish or sandwich. It keeps several days in the refrigerator and improves in taste, so it’s a good make-ahead and brightens up any family or company meal, and can be multiplied for picnics and pot-lucks.
Cucumber Salad
1 Pound Cucumbers -- peeled and thinly sliced
1  Celery Stalk -- thinly sliced
1/2  Green Bell Pepper -- thinly sliced
1/2  Red Bell Pepper -- thinly sliced
1/2 Medium Red Onion -- thinly sliced
1 Tablespoon Salt
6 Tablespoons Sugar
6 Tablespoons White Vinegar
1/2 Teaspoon Celery Seed
1/4 Teaspoon Mustard Seed

• Layer vegetables with salt in glass bowl; let stand at room temperature, stirring occasionally, 1 hour. Drain and rinse off salt thoroughly.
• Meanwhile bring sugar and next ingredients to a boil in medium saucepan over medium-high heat. Boil, stirring constantly, 1 minute or until sugar is dissolved. Let stand 1 hour. Pour evenly over vegetables. Cover and chill 2 hours or overnight. Serves 6