Step 1

Wash the cucumber thoroughly. Sterilize your jars and lids. I normally wash them in soapy water and boil for about 10-15 minutes in a large pot. Make sure all your jars are of the same size.

Step 2

Bring the water + salt + sugar to a boil. Cook until the sugar has dissolved. Turn off the heat. Add vinegar & stir.

Step 3

Place at the bottom of each jar 1 dill flower, 2-3 Jamaican peppercorns/Allspice, 3 whole pepper corns, 2 bay leaves + optional: coriander seeds, cloves.

Step 4

Then fill each jar with whole pickling cucumbers – fit in as many as possible (you could fit it about 400g/14oz) and 1-2 chilies, if you like them hot.

Step 5

Pour over the sweet & sour pickling sauce leaving 1cm/0.5 inch headspace.

Step 6

Close jars with sterilized lids and place them in a pot. Cover with water but make sure the lids are NOT under water (leave 1cm/0.5 inch space between lids and water).