Recipe Details
Ingredients
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1cupdistilled white vinegar
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2cupswhite sugar
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1tablespoonsalt
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6cupssliced cucumbers
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1cupsliced onions
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1cupsliced green bell peppers
Cooking Directions
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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
Editor’s Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe64 | |
| Calories27 | |
| % Daily Value * | |
| Sodium 92mg |
4% |
| Total Carbohydrate 7g |
2% |
| Dietary Fiber 0g |
0% |
| Protein 0g |
0% |
| Vitamin C 2mg |
2% |
| Calcium 2mg |
0% |
| Potassium 22mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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