Ingredients

• 6 concombres non pelés hachés
• 4 oignons hachés
• 2 poivrons rouges hachés
• 2 poivrons verts hachés
• 60 ml gros sel
• 500 ml vinaigre blanc
• 375 ml sucre
• 2 tbsp graines de moutarde
• 1 tbsp graines de céleri
• 1 tsp curcuma

Instructions

1. 1

   Chop all vegetables and place them in a large bowl with the salt. Let them drain for 2 hours.

2. 2

   Rinse and drain well.

3. 3

   In a large pot, heat the vinegar, sugar, and spices.

4. 4

   Add the drained vegetables.

5. 5

   Cook for 30 minutes over medium heat, stirring occasionally.

6. 6

   Pour into sterilized Mason jars and seal. Wait 2 weeks before consuming.