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