Dill pickle

Ingredients

• 300 g Mini Cucumber ( cut into 2 cm fingers)
• 300 g Sweet baby peppers (cut into rings)
• 3 red Chillies (cut into thin rings)
• 50 g Onions (coarsely chopped)
• 20 ml Garlic (chopped)
• 15 ml Dill seeds
• 10 ml Kosher salt
• 375 ml Apple cider vinegar
• 375 ml Water

Method

• Prepare all the vegetables.
• Mix the vinegar, water, salt, Dill seed, and garlic.
• Add all the vegetables and mix.
• Spoon into jars making sure to get more or less the same amount seeds and garlic in each jar.
• Tap lightly on counter to remove air bubbles. Fill to the rim with liquid and close tightly.
• For longer storage, place the jars in a boiling pot of water to can them. When the water comes        back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids        pop down; if they do not, refrigerate those pickles and eat them first.With this step done it will last a week on the shelve unopened and 2 weeks in the refrigerator after opening
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