Pickled Onion and Cucumber
- 1 gallon white vinegar (5% acidity)
- 5 pounds sweet onions, thinly sliced and separated into rings
- 8 medium cucumbers, thinly sliced
- 2 teaspoons pepper
- 1 teaspoon salt
Stir together all ingredients in a large bowl; cover and chill 24 hours. Store in refrigerator up to 2 weeks.