Lemon Chili and Garlic Pickles

I never liked pickles until I started making them myself . This is my fool proof recipe that anyone can make and they last a long time if stored properly . The lemon chili tastes amazing but of course you can swap for any other chili available to you . This recipe is really versatile and you can add new ingredients or take away some

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First wash all the cucumbers then lay them flat to dry

Step 2

Make sure you have clean jars then use steam from a pit of boiling water to sterilize and clean them and the lids and rubber bands

Step 3

To a pot add water vinegar sugar salt 4 bay leaves and 4 tbsp black peppercorns then bring the mixture to a boil this is your pickling liquid

Step 4

To each jar add some slices of onion a teaspoon of mustard seeds , 1 tsp pepper corns 1 tsp coriander seeds 2 lemon chilies a sprig of dill a bay leaf then fill each jar with cucumbers being careful not to cram them in too much or they wont be crunchy after . Fill the jar with pickling liquid leaving a small bit of room near the neck then seal the jar . If you run out of pickling liquid simply make some more .

Step 5

If you have a Weck machine cook the jars at 85 c for 30 minutes or alternatively cook in a large pot of water . Store in a cool dark place - if stored correctly they can last well into 9 months unopened . Once opened refrigerate and use within a few days