8 or 9 pickles (sliced) approximately 1 1/2 lbs.
1 green pepper, chopped
1 onion, sliced

Put in jar or large container.

BRINE:

2 c. sugar
1 1/2 c. vinegar
2 tbsp. canning salt

Boil sugar, vinegar and salt. Pour boiling hot brine over pickles. Cool and store in refrigerator. Can be eaten the next day or next year.