This tangy but slightly sweet pickle is delicious and is made with Persian (also known as Lebanese) cucumbers,which have a slightly thicker skin than hothouse ones, and few if any seeds.
Photo by Manja Wachsmuth, Spice Health Heroes
Makes 3 Medium-Sized Jars
Ingredients
900g (2lb.) Persian cucumbers, thinly sliced
450g (1lb.) white onions, thinly sliced into half moons
2 large (bell) peppers (red and yellow), seeded and cut into thin strips
2 tbsp sea salt
140g (5oz./1 cup unpacked) brown sugar
140g (5oz./¾ cup) granulated sugar
1 tbsp turmeric
2 tsp black peppercorns, toasted
1 tsp each yellow and black mustard seeds
1 tsp each celery, fennel and ajwain seeds, toasted
¼ tsp whole cloves
1 litre (4 ¼ cups) white vinegar
Directions
Layer the vegetables into a strainer and gently toss with the salt. Cover with a clean cloth and leave for 3 hours.Drain the vegetables, rinse thoroughly and drain again.
Put the sugars, spices and vinegar in a large stainless-steel or enamel pan (remember that turmeric stains!) and bring to the boil. Add the vegetables and return to the boil for 1 minute. Turn off the heat and spoon the vegetables into sterilized jars, then pour the liquid over all. Seal the jars, rinse under running water and cool on the work surface.
Store in a dark pantry and keep refrigerated once opened.