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1
Wash cucumbers 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.
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2
For the sweet and sour pickling sauce:
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3
Bring water, salt, and sugar to a boil. Cook until sugar has dissolved. Turn off heat. Add vinegar and stir.
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4
For the pickles:
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5
At the bottom of each jar, add 1 dill flower, 2 to 3 Jamaican peppercorns or allspice, 3 whole peppercorns, 2 bay leaves, and, if desired, coriander seeds and cloves.
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6
Fill each jar with whole pickling cucumbers. Fit in as many as possible (you could fit it about 400 grams or 14 ounces) and 1 to 2 chilies, if you like them hot. Pour over the pickling sauce, leaving 1cm or 1/2 inch headspace.
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7
Close jars with sterilized lids and place them in a pot. Cover with water but make sure the lids are not underwater; leave 1cm or 1/2 inch space between lids and water. (Note: You can use warm or cold sweet and sour pickling sauce. Just use warm water to fill the pot.)
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8
Slowly bring water to a boil and boil 10 minutes at 100u00b0C (212u00b0F). Take the jars out (use tongs) and place them upside down on a kitchen towel until the next day.
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9
Check if each jar is airtight. If you find some jars are not, simply place them in the fridge and eat these first.
