Ingredients
750 mL white wine vinegar
1 ½ litre water
6 tbsp sugar
6 tbsp salt
4 bay leaves
4 tbsp mustard seeds
2 tbsp black peppercorns
2.5 kg cucumbers
60 black peppercorns
2 tsp coriander seeds
1 red pepper
1 yellow pepper
2 onions
18 cloves garlic
15 dried chillies
Tools
Mason jars
Directions
Step 1
In a large pot add white wine vinegar water salt sugar black peppercorns bay leaves and mustard seeds and bring to a boil ( recipe can be doubled if making more pickles )
750 mL white wine vinegar
1 ½ litre water
6 tbsp sugar
6 tbsp salt
4 bay leaves
4 tbsp mustard seeds
2 tbsp black peppercorns
Step 2
Slice different color peppers and slice some onions and peel garlic cloves then set aside wash the cucumbers and using clean mason jars sterilize with some simmering water to kill any bacteria then add 10 peppercorns 1/3 tsp coriander seeds 3 cloves garlic some sliced onion 2-3 dried chillies some sliced red yellow and orange peppers push in the small washed cucumbers then cover with the hot pickling liquid and seal the top tightly . You can turn the jar upside down to seal further or you can cook the jars in a Weck machine for longer shelf life . Store in a cool place for up to 1 year . Pickles are ready to use after one week
2.5 kg cucumbers
60 black peppercorns
2 tsp coriander seeds
1 red pepper
1 yellow pepper
2 onions
18 cloves garlic
15 dried chillies
Mason jars