Refrigerator Pickled Peppers

Ingredients:

3 cups vinegar (distilled, cider, white wine or a combination of 2)
2 cups water
1-1/3 cups sugar
2 TBSP salt
2 cucumbers, seeded if not seedless
1 red onion, peeled, halved and thinly sliced
2 pounds sweet bell peppers (combination of red, green, yellow and orange), seeded and thinly sliced
4-5 garlic cloves, peeled
1 tsp mustard seeds

Directions:

In a large saucepan over high heat, combine the vinegar, water, sugar and salt. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat to cool.
Meanwhile, prepare the vegetables and place in a large mixing bowl to combine. If desired, pack into a gallon glass jar with a lid or in 3 quart canning jars.
Add the mustard seeds to the cooled vinegar solution. Pour the brine over the vegetables, cover, and refrigerate at least 3 days.
Will keep 1 month in the refrigerator. Note: the brine mixture can be kept and reused for a second batch of pickled peppers.

Yield: 6 cups