I partially peeled some of the tougher skin of the cucumbers and cut off the ends.

Grate or use a food processor to shred the cucumbers, peppers, and onion.

Scrape the shreds into a colander and add salt and some ice cubes. I let the colander drain into a bowl for two hours.

Combine vinegar and sugar and bring to a boil.

Fold in shreds to sweet vinegar and mix thoroughly. Simmer for about 15-20 minutes.

Ladle into sterilized jars. Place lids and rings on jars. Water bath with boiling water for 20 minutes for seal.