- 4 cups thinly sliced pickling
- 1 cup sliced red pepper
- 1 cup sliced onion
- 2 Tbsp pickling salt
- 1 cup cider vinegar
- 3/4 cup sugar
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1/2 tsp red pepper flakes
- 1/4 tsp ground cloves
Prepare 2 x 600ml jars with lids and a small canning pot.
Combine cucumbers, red pepper, onion and pickling salt in a colander. Set in a large bowl. Refrigerate for 1 hour to remove excess liquid. Rinse vegetables and discard liquid.
Combine vinegar and sugar in a large pot. Heat over medium heat until sugar is dissolved. Add mustard seeds, celery seeds, red pepper flakes and cloves. Increase heat to high and bring to the boil.
Add drained vegetables and stir to combine. Cook for 5 minutes until all vegetables in brine are fully heated through. Using tongs, fill sterilised jars with vegetables. Slowly pour hot brine over vegetables in each jar, leaving 1/2 inch headspace.
Gently tap jars on a towel-lined countertop to help loosen and bubbles, using a wooden chopstick to dislodge any remaining bubbles. Check headspace again and add more brine if necessary.
Wipe rims, apply lids and rings, and process in a hot bath for 10 minutes. Let these pickles cure for at least 48 hours before eating.
Serve with cool meats, especially lamb leg.