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This delightful combination of flavors brings together the tanginess of pickled cucumbers, the mild sweetness of onions, and the vibrant crunch of red peppers. With a perfect balance of salty, sweet, and tangy notes, this recipe is a delicious addition to any meal or a refreshing snack on its own.


7 large dill pickles
7 pickling cucumbers, unpeeled and thinly sliced
1 1/2 cups sliced onions
1 1/2 cups sliced red peppers
1 tablespoon salt
1 cup white vinegar
2 cups sugar (or stevia for a sugar-free option)
1 teaspoon celery seed
1 teaspoon mustard seed


In a large bowl, combine the sliced cucumbers, onions, red peppers, and salt. Set aside.

In a cooking pot, add the white vinegar, sugar (or stevia), celery seed, and mustard seed. Bring the mixture to a boil.

Remove the pot from heat and allow the mixture to cool for one hour.

Pour the cooled vinegar mixture over the cucumber mixture in the bowl.

Stir well to ensure all the vegetables are coated with the vinegar mixture.

Transfer the mixture to two quart-sized jars.

Seal the jars tightly and store them in the refrigerator.

Allow the flavors to develop for at least 24 hours before consuming.

The pickles can be stored in the refrigerator for up to 2 months.

This recipe yields 2 quart jars of delicious pickled cucumbers, onions, and red peppers. Enjoy!

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