- 2 pounds cucumbers, peeled and sliced
- 2 medium Vidalia onions, thinly sliced in 1/2 rings
- Coarse salt
- 2 cups sugar
- 1 cup white vinegar
- 1 teaspoon celery seed
- 1/2 cup chopped red and yellow bell peppers
Place cucumbers on a colander over a bowl and sprinkle with salt, allow to sit for 45 minutes to wilt.
In a non-reactive bowl combine sugar and vinegar, stir frequently until sugar is melted, and clear, about 1 hour.
Divide cucumbers and onions between 4-5 1/2 pint canning jars, add the peppers.
Pour sugar mixture in each jar.
Refrigerate 8 hours before serving.
Will keep for 2 weeks in refrigerator.