How to make it

  • In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil.
  • Boil until the sugar has dissolved, about 10 minutes.
  • Place the cucumbers, onions and green bell peppers in a large bowl.
  • Pour the vinegar mixture over the vegetables.
  • Transfer to Sterile Pickle Jars (Masons with Lids) and store in the Refrigerator.
  • These will keep great for up to 1 week...I think they taste best on the 3rd day...they are so good the kids even eat them before I get to them!

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    " It was excellent "
    juels ate it and said...
    Love pickles, these sound delicious! Because of the vinegar here, I'm sure they can be canned and stored for a year or two if needed.
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