assignmentPREPARATION
1
Mix vinegar, salt, sugar, celery seed, black peppercorns and cayenne pepper in a saucepan.
2
Boil, stirring constantly until sugar is dissolved.
3
Remove from heat and cool completely.
4
Slice cucumber, peppers & onions into a large glass or stainless steel mixing bowl.
5
Chop garlic and add to cucumber mix.
6
Pour cooled brine mixture over the vegetables.
7
Stir to combine.
8
Push veggies under the liquid and weigh down with a heavy weight or bowl so veggies remain immersed.
9
Allow to rest at room temperature for 6 hours.
10
Transfer to large, sterilized canning jars.
11
Cover and refrigerate.
12
These will keep for 4-6 weeks in fridge.