Simple Vinegar Pickles
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar (optional)
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
4 whole cloves garlic
hot pepper (optional)
- In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- Place the cucumbers, onions, garlic, hot peppers and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers such as glass canning jar, tightly cover with lid, and store in the refrigerator.
- Ready after 24 hours, but they will get better with time. Taste them periodically to see how you like them.