Ingredients
2 lb cucumber
1,250 mL water
750 mL white wine vinegar
6 tbsp sugar
6 tbsp sea salt
4 bay leaves
8 tsp black peppercorn
2 tbsp black peppercorn
2 onion
24 clove garlic
8 dill
16 red chili pepper
Directions
Step 1
Try and buy the smallest cucumbers you can then wash them and let them air dry on paper towels
2 lb cucumber
Step 2
In a large pot add the water vinegar sugar salt 2 tbsp black pepper corns and 4 bayleaves and bring to a boil stirring to dissolve the salt and sugar
1,250 mL water
6 tbsp sugar
6 tbsp sea salt
2 tbsp black peppercorn
750 mL white wine vinegar
Step 3
Make sure to wash your jars in a dishwasher and they are clean before filling . Add 1 tsp black peppercorns 2-3 cloves garlic a chunk of sliced onion 2 red birds eye chilli and a string of dill ( Flowering dill if its in season if not fresh dill will do) then push in the pickles making sure the heads are under the neck of the jar
2 onion
24 clove garlic
8 tsp black peppercorn
16 red chili pepper
Step 4
Pour the boiling pickling liquid into the jars make sure leave a small space at the top but the pickles are submerged
Step 5
Seal the jars then place them in a pot with boiling water or a canning machine and cook 30 minutes
Step 6
Once cooled down place in a cool dark place or the fridge . You can eat these after a few days but the longer you wait the better they taste
