BRINE:

1/4 c. salt
3 1/2 c. sugar
2 c. cider vinegar

12 cucumbers, sliced thin, unpeeled
3 bell peppers, coarsely chopped
2-3 lg. onions, sliced

Stir ingredients for brine until dissolved. Put vegetables in brine and marinate for 24 hours at room temperature. Put into jars and refrigerate. Will keep for 2 years.