Ingredients
- 2 pounds cucumbers, peeled and cut 1/2-inch thick (If you are using Kirby or pickling cucumbers peeling is optional)
- 2 medium Vidalia onions, sliced and cut in half to make half-circles
- Coarse salt
- 2 cups sugar
- 1 cup white vinegar
- 1 teaspoon celery seed
- 1/4 chopped red bell pepper
Directions
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Step 1:
Place cucumbers and onions in a colander, and place colander over a medium bowl. Toss with about 1 tablespoon of coarse salt. Set aside to drain and wilt, about 30 minutes, stirring frequently.
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Step 2:
In a small nonreactive bowl, combine sugar, vinegar and celery seed. Stir until sugar is dissolved, and let stand until mixture is clear (this takes about 30 - 45 minutes).
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Step 3:
Divide cucumber-onion mixture into 4 to 5 half-pint canning jars or airtight containers. Add red pepper evenly to jars, then pour vinegar mixture evenly into jars. Refrigerate at least 8 hours before serving.
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Step 4:
These will keep for 2 weeks in the refrigerator. Makes 4 to 5 half-pint jars of pickles.