Honey pickled cucumbers with chili pepper

Ingredients:

• 4 cucumbers, sliced ​​into sticks
• Half a medium Vidalia onion, sliced ​​into half rings
• 1 banana pepper, sliced ​​diagonally
• 1 cup white wine vinegar
• 1 cup apple cider vinegar
• 1 tbsp. honey
• 1 tbsp coarse salt
• 4 cloves garlic, chopped
• 1 tsp. mustard seeds
• 1 teaspoon black peppercorns
• 1/8 tsp ground turmeric
• A pinch of red pepper flakes
• 3 dried bay leaves

Preparation:

1. Place cucumbers, onions, and banana peppers in a clean 1-liter glass jar.
2. Combine vinegar, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chilli flakes and bay leaf in a saucepan and bring to a boil, stirring to dissolve the honey and salt.
3. Carefully pour the brine over the vegetables, leaving a 1 cm (0.5 in) gap. Let cool completely, then cover and refrigerate. The cucumbers will be ready to eat in a few hours, but they will taste better if they marinate overnight. Pickled cucumbers can be stored in the refrigerator for up to 1 month.