Crispy Cucumbers and Peppers for Winter

Start by washing the cucumbers in cold water. Slice them into thin rounds.

Finely dice the bell pepper.

Combine the peppers and cucumbers in a bowl, add the vinegar and salt, and let everything marinate for a few hours (3 to 4 hours is plenty of time for the juices to release).

If you are making a single 3-liter jar, pour 4 tablespoons of vegetable oil into the bottom. If using two 1.5-liter jars, divide the same amount of oil between them.

Top with the sliced hot pepper.

Pack the bell peppers and cucumbers tightly into the jars.

Sterilize the jars for 20 minutes, seal them tightly, and let them cool upside down.

Store the pickles in a cool place.