QUICK REFRIGERATOR CUCUMBER CHIPS
2 regular cucumbers
1 large bell pepper (red optional, seeded and cut into 1/2 inch wide strips
1 medium size onion, thinly sliced
1 tablespoon salt
1 teaspoon dill seeds
3/4 cup sugar
1/2 cup white wine vinegar
Wash cucumbers well, but do not peel. Cut off and discard ends;
cut cucumbers crosswise into 1/4 inch thick slices. You should
have about 6 cups.
In a large bowl, combine cucumbers, bell pepper, and onion.
Sprinkle in salt and dill seeds; stir well. Let stand, uncovered, for
1 to 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.