Instructions: * Note: For a more colorful final product, you can also use a mixture of red, yellow and orange peppers.

Slice onions and peppers into thin rings. Put the sliced onions and red and yellow peppers in a glass bowl and sprinkle with 4 tablespoons of the salt. Mix well, cover with a clean cloth and let stand for two hours.

Drain off liquid accumulated in the bottom of the bowl, then rinse the vegetables under cold running water and drain again.

Put the vinegar, sugar, mint, paprika, dill seed and remaining 2 teaspoons salt in a noncorrosive saucepan. Bring to a boil; reduce heat and simmer for five minutes.

Pack the vegetables into four hot, sterilized pint jars. Pour in the boiling vinegar mixture, making sure all the vegetables are completely covered. Poke with a wooden skewer to be sure there are no air pockets, then seal.

Allow to cool on countertop. Refrigerate. The pickles will be ready to eat in about one week but improve with age.

This recipe yields 4 pints.

Yield: 4 pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.