Ingredients:
2 ½ cups White Vinegar
1 ½ cups Water
¼ cup Sugar
2 tbsp Dejon Mustard (or ¼ tbsp raw mustard seeds)
1 tbsp Red Chilli flakes(Or according to your taste)
1 tbsp minced Garlic
¼ tsp Celery Seeds or Salt
¼ tsp Turmeric Powder (optional)
¼ tsp Dill Weed
2 - 3 Star Anise
3 - 4 Bay Leaves
Vegetables:
5-6 Capsicum - Washed and Julian cut
½ pound Mushrooms - Thinly Sliced
15 - 20 Baby Cucumbers - Thinly Slice
Preparation:
In a pot, add all the ingredients listed in the ingredients section and make it boil
Meanwhile, place “Raw Baby Cucumbers” in a clean jar and pour the hot liquid into it
Now, add sliced capsicum into the broth, let it boil for 4 - 5 mins and place it in a Jar(s)
Now add mushrooms into the broth, let it boil for 2 - 4 minutes and place it in a jar(s)
Pour the hot broth into the jars until it is fully submerged
Keep the jars aside and put the lid on once it is reached the room temperature
After 24 hours, keep it refrigerated and enjoy the pickles when needed.
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