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These refrigerator pickles made with cucumbers, green bell peppers, and onions are easy to make and a great way to use vegetables from your garden.
Ingredients
- distilled white vinegar: 1 cup
- white sugar: 2 cups
- salt: 1 Tbsp
- cucumbers: 6 cups (sliced)
- onions: 1 cup (sliced)
- green bell peppers: 1 cup (sliced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
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Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes. Dotdash Meredith Food Studios
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Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes. Dotdash Meredith Food Studios
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Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating. Dotdash Meredith Food Studios
