3 lg. cucumbers
1 lg. red bell pepper, seeded and cut into 1/2 inch wide strips
1 med. onion, thinly sliced
1 tbsp. salt
1/4 c. sugar
1/2 c. white wine vinegar

Wash cucumbers well, do not peel. Cut off and discard ends, cut crosswise into 1/4 inch thick slices. This should make about 6 cups.

In a large bowl, combine cucumbers, bell pepper and onion. Sprinkle in salt, stir well. Let stand, uncovered, for 1-2 hours, stir occasionally. Stir together sugar and vinegar until sugar is dissolved; then pour over vegetables and mix gently. Spoon into glass or ceramic containers. Cover and refrigerate for at least 1 day or up to 3 weeks. Makes about 2 quarts.