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Wash the cucumbers and slice them into thin rounds.
Peel and thinly slice the onions.
Dice the red bell pepper.
In a large bowl, toss the vegetables with 1/2 cup coarse salt.
Let sit for 1 hour, then rinse thoroughly in cold water and drain well.
Heat the Vinegar:
In a large pot, bring the white vinegar to a light boil.
Add the drained vegetables to the vinegar.
Simmer gently for 10–15 minutes, just until the vegetables begin to soften.
Pack and Cool:
Transfer the pickled vegetables into sterilized jars or glass containers.
Pour the hot vinegar over them to cover completely.
Let cool to room temperature, then refrigerate.
Ready to Eat:
After 30 minutes of chilling, the pickles are ready to enjoy!
For stronger flavor, let them sit overnight in the fridge.
Serving and Storage Tips:
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