Ingredients
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1 -2 cup onion, sliced
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1 cup celery, sliced (I always omit this)
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1 -2 cup green bell peppers, sliced (or a combination , use whichever you like) or 1 -2 cup red bell pepper (or a combination , use whichever you like)
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1 tablespoon salt
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1 1/2 cups sugar
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1 cup white vinegar
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1 teaspoon celery seed
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8 -10 large cucumbers (or enough to almost fill a 4 litre ice cream pail or fill a gallon container about 3/4)
Instructions
- Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
- Mix with the additional vegetables and stir in salt, distributing well.
- Cover and let stand 2 - 4 hours on counter.
- Drain off the liquid (I like to rinse and drain again to remove some of the salt).
- In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
- Mix in cucumbers and other vegetables, cover, and refrigerate.
- The next day stir again.
- Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
- Cooking time is standing time.