1 kg of small cucumbers cut into 6 mm thick slices
1/2 cup of salt
4 medium onions cut into 6 mm thick slices
2 red bell peppers cut into slices, seeds removed
3 cups of sugar
5 cups of vinegar
2 tablespoons of mustard seeds wrapped in a cheesecloth bag
1/2 teaspoon of ground cinnamon
1 kg of small cucumbers cut into 6 mm thick slices
1/2 cup of salt
4 medium onions cut into 6 mm thick slices
2 red bell peppers cut into slices, seeds removed
3 cups of sugar
5 cups of vinegar
2 tablespoons of mustard seeds wrapped in a cheesecloth bag
1/2 teaspoon of ground cinnamon
Place the cucumbers in a large bowl and sprinkle with salt
Add a layer of crushed ice over them
Top with a plate and weigh it down, let it sit for 3 hours
Drain and rinse the cucumbers
Transfer them to a saucepan, add all other ingredients, and simmer on low heat, stirring frequently, for 30 minutes
Remove the mustard seed bag and place the pickles still warm into sterilized containers
Close hermetically
Make 9 jars of 500g each
Use as accompaniment to meats or poultry or in salads and sandwiches.
