I recommend this salad as a side dish with every barbequed, grilled, fried, roasted meats. Amazing fresh taste compliments, balances the fattiness of meats, keeps for weeks in fridge, gets better with age.
750g Banana capsicum
750g Bull horn capsicum
1kg Continental cucumber
300ml White vinegar
300g Caster sugar
Finely slice all ingredients, if you have a food processor with slicing attachment, make s for a tear free, quick job. Dissolve sugar and salt in vinegar stir until clear. Put in vegetables, mix really well to combine in a large pot/bowl. Leave in brine for two hours, mixing every 20mins or so, push vegetables down into brine as the liquid from them grows. This much vegetable will only fill a medium size jar when finished.
Squeeze really well the vegetables, I use a potato ricer for this job, remove as much liquid as you can. Keep refrigerated in a well sealing jar.
Photos attached are the ingredients and the finished salad.
Buon Appetit !