Ingredients
Pickling Brine
- 1 cup distilled white vinegar
- 2 cups white sugar
- 1 tablespoon salt
Vegetables
- 6 cups sliced cucumbers
- 1 cup sliced onions
- 1 cup sliced green bell peppers
Instructions
- Prepare Jars: Inspect several canning jars for any cracks and check the rings for rust, discarding any defective ones. Immerse the jars in simmering water to sterilize until you're ready to use them. Also, wash new lids and rings in warm soapy water to ensure cleanliness.
- Make Brine: In a medium saucepan over medium heat, combine the distilled white vinegar, white sugar, and salt. Bring the mixture to a boil and let it boil for about 10 minutes, or until the sugar is fully dissolved, stirring occasionally.
- Combine Vegetables and Brine: Place the sliced cucumbers, sliced onions, and sliced green bell peppers into a large glass mixing bowl. Pour the hot brine over the vegetables and toss them thoroughly for several minutes to ensure they are well coated.
- Fill Jars and Refrigerate: Transfer the vegetables and their brine into the sterilized jars. It’s okay if the brine does not fully cover the vegetables. Seal the jars and refrigerate the pickles for 1 to 4 days to develop flavor before serving.
Notes
- The pickles are ready to eat after 1 day but flavor improves up to 4 days refrigerated.
- Use fresh, firm cucumbers for the best crunch and texture.
- Always use clean jars and utensils to avoid contamination.
- Store pickles in the refrigerator; these are not shelf-stable canned pickles.
- Adjust sugar in the brine to taste for sweeter or more tart pickles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
