6 cups finely chopped cucumbers (about 12 pickling cucumbers)
2 onions, finely chopped
1 sweet red bell pepper, finely chopped
1/4 cup pickling salt
3 cups white vinegar (5% acidity)
1 cup water
1 cup sugar
6 sprigs fresh dill, chopped (about 1/4 cup)
1 head garlic, cloves separated, peeled, and chopped (I used 9 garlic cloves–adjust to your family’s taste)
1 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper

Combine the cucumbers, onion, and bell peppers in a large bowl or container. Sprinkle with the salt and cover with ice water. Let stand for at least 2 hours and up to 6 hours. Drain the vegetables in a colander, pressing out any liquid.

Combine the vinegar, water, sugar, dill, garlic, and mustard seeds in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the drained vegetables and stir until well combined. Simmer until hot, about 5 minutes.

Pack the mixture into clean hot half-pint caning jars, leaving 1/2-inch headspace. Remove any air bubbles and seal.

Process in a boiling water bath for 10 minutes. Let cool undisturbed for 12 hours before storing in a cool, dry place.

Don’t open for at least 6 weeks to allow the flavors to develop.

Yield:  Makes 8 to 9 half-pints