2 doz. firm young cucumbers (4 to 5-inches long; 1 1/2-inches thick)
1 c. kosher salt
6 medium onions
6 (any color) bell peppers

Choose 2 dozen firm young cucumbers, 4 to 5-inches long and 1 1/2-inches thick. Wash well and slice into 1/4-inch round slices, unpeeled. Place slices in an airtight container. Sprinkle with 1 cup of kosher salt and cover. Allow to stand in a cool place for 12 hours. During the soaking time, stir and turn over cucumbers 2 or 3 times so that they are evenly covered in brine. Replace lid after each stirring.

Peel and slice onions and bell peppers. Cut peppers in strips. Remove and discard pepper seeds. Rinse cucumbers; take care all salt is removed. Drain well. Place cucumbers, onion and bell peppers in layers in sterile glass jars. Cover with hot vinegar spice mixture.