Ingredients:
- 6 cups sliced cucumbers (about 6 medium cucumbers)
- 1 cup sliced onions
- 1 cup sliced green bell peppers
- 1 cup white vinegar
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Directions:
- In a large bowl, combine the sliced cucumbers, onions, and green bell peppers.
- In a saucepan, combine the white vinegar, granulated sugar, apple cider vinegar, water, salt, celery seed, and mustard seed. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
- Remove the saucepan from heat and let the vinegar mixture cool to room temperature.
- Pour the cooled vinegar mixture over the cucumber mixture and stir to combine.
- Cover the bowl and refrigerate for at least 24 hours before serving to allow the flavors to meld.
- Transfer the pickles to jars for storage in the refrigerator. These pickles can be kept in the refrigerator for up to 2 months.
Prep Time: 15 minutes | Cooling Time: 24 hours | Total Time: 24 hours 15 minutes | Kcal: 40 kcal per serving | Servings: 12 servings