I am not a huge pickle fan, but I do like fresh, crisp pickles…not the soggy, limp kind on a McDonald’s burger. Yuck. But a fresh from the garden dill pickle. This is a jar from a Swartzentruber Amish family in Ohio that my sister-in-law picked up last week and here’s an easy recipe to make your own!
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
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 and green bell peppers in a large bowl.
Pour the vinegar mixture over the vegetables.
Transfer to sterile containers and store in the refrigerator.