Cut the cucumber, bell peppers and onions into 1 cm thick slices.
Combine Vegetables and salt in a medium size bowl, cover and refrigerate for 1 hour.
After 1 hour drain excess liquid from the vegetables and rinse them in cold running water and pat them dry on a clean cloth.
Combine the vinegar and sugar in a pot over medium heat making sugar as dissolved. Add the mustard seed, fennel seed, red pepper flakes and ground cloves and bring it to a boil.
Add the reserve vegetables and cook for 3 more minutes until fully heated through.
Add the pickles into the 500 ml sterilized glass jar and let them pickle for 4 hours before serving.
Video
Notes
Chef Notes: This a family favourite and a perfect way to accompany a variety of BBQ dishes.