7 large dills, pickling cucumbers unpeeled sliced thin
1-1/2 cup sliced onions
1-1/2 cup sliced red peppers
1 T salt
1 c white vinegar
½ c sugar
1 tsp celery seed
1 tsp mustard seed
2-3 fresh (or dried) bay leaves
¼ to 1/2 tsp hot red pepper flakes
Mix cucumbers, onions, peppers and salt in one bowl and let sit for about an hour, then pack lightly into a 2-quart mason jar.
Put vinegar, sugar, celery seed, bay leaves and mustard seed in a cooking pot and bring to a boil. Remove from heat and let cool to room temperature before pouring over cucumber mixture.
Store in refrigerator, shaking to distribute brine once or twice the first day. Ready in 24 hours. Will keep for up to 2 months.
Use as is or spoon over lettuce or tomatoes in a bowl.
No bell pepper on hand? Use carrots, halved crosswise and cut into slices, blanched/cooked only until barely al dente’. You can use this up and add more cucumbers to the remaining brine and get a second life out of the jar.