Acar (Cucumber Pickles)

• 2 1/2 cups water
• 3/4 cup white vinegar
• 5 tablespoons sugar
• Salt to taste, if desired
• 3 dried hot red peppers
• 2 large whole cloves garlic, peeled
• 2 whole pieces dried turmeric, or 1/4 teaspoon powdered turmeric
• 6 thin slices fresh ginger
• 3/4 pound fresh cucumbers, trimmed and cut into 1/2-inch-thick rounds
• 1 medium-size sweet red pepper, about 6 ounces, cored and deveined
• 1 medium-size sweet yellow pepper, about 6 ounces, cored and deveined
• 1 small red onion, about 1/4 pound, peeled

1. Combine the water, vinegar, sugar, salt, hot red peppers, garlic, turmeric and ginger.
2. Bring to the boil and let simmer 10 minutes.
3. Meanwhile, prepare the cucumber rounds and put them in a bowl with a tight-fitting lid.
4. Cut the red and yellow peppers and onion into one-inch squares and add them to the bowl.
5. Pour the vinegar mixture over all.
6. Seal tightly.
7. Let stand until cool and refrigerate overnight or longer.
8. These pickles must be made 24 hours in advance.

water, white vinegar, sugar, salt, hot red peppers, garlic, turmeric, thin slices fresh ginger, cucumbers, sweet red pepper, yellow pepper, red onion

Taken from cooking.nytimes.com/recipes/2800 (may not work)