- 6 pickling cucumbers or Kirbies, with skins
- 1 onion, thinly sliced across the width
- 1 red bell pepper, cored, seeded, and julienned
- 2 cups rice wine vinegar
- 1/2 cup granulated sugar
- 1 tablespoon coarse salt
Cut cucumbers across width into 1/16-inch slices, diagonally. Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered., 10 to 15 minutes. Store in pickling liquid, in refrigerator.