Ready to eat in 24 hours

6 C. cucumbers, sliced

1 C. green pepper, sliced

1 C. onion, sliced


1 C. cider vinegar

2 C. white sugar

1 tsp. celery seed

2 Tbsp. salt

Slice the veggies into 2 quart jars. I like to make layers of them. Mix your other ingredients in a large measuring cup, stir well. The sugar will not dissolve yet. Pour over sliced vegetables, evenly in each jar. You will finish filling the jars with cold tap water. I shake the jar a few times during the 24 hours to mix. No need to cook it. Ready to eat in 24 hours. Tastes best if eaten within a week or two, but I like to add tomato wedges or slices to this liquid overnight, when it is close to empty of veggies. Use the next day> I have also pickled hot peppers using a batch of this same liquid.