Pickled Onion and Cucumber

5 lbs. sweet onions, thinly sliced and separated into rings 8 medium cucumbers, thinly sliced 1 gallon white vinegar (5% acidity) 2 t. pepper 1 t. salt

Stir together al ingredients in a large bowl; cover and chill 24 hours. Store in the refrigerator up to 2 weeks. Makes 8 quarts. Source: Southern Living

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