Ingredients
64
64 servings
- •1 cup distilled white vinegar
- •2 cups white sugar
- •1 tablespoon salt
- •6 cups sliced cucumbers
- •1 cup sliced onions
- •1 cup sliced green bell peppers
Instructions
- Gather all ingredients.
- 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.
- Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
- Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
- 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.
Nutritional Facts
Per 64 servings
- Calories: 27
- Carbohydrate: 7g
- Fiber: 0g
- Protein: 0g
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