Cucumber And Pepper Pickles With Whole Spices

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8-12 Persian Cucumbers, sliced thin (Persian cukes vary in sizes but are always much smaller than regular cukes. Do use them, English cukes or garden cukes release too much water and have to be peeled and seeded..these don’t.)

1 Sweet Onion, sliced thin (If you can get Maui Onions, Vidalia, Walla-Walla or Texas Sweet onions, use them. If not, use a white onion…which is more mild than a yellow onion.)

1-4 fresh spicy peppers (This is a matter of taste. Here, I used 4 fresh jalapenos.. which have a bit of a kick if you don’t bother to seed them. But if those are too hot, try using peperoncini, banana peppers, or even red bell peppers…I’ve used them al

4-5 thick slices of fresh peeled ginger root..(try not to skip it, it makes up for the lost sugar and adds great taste and health benefits.)

1 c Seasoned Rice Wine Vinegar

1 c White Wine Vinegar

1/2 teaspoon of each of the following 6 whole spices in seed (not ground) form: Dill Seed, Mustard Seed, Coriander Seed, Cumin Seed, Fennel Seed, Celery Seed

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