• wash the vegetables thoroughly
• cut the ends of the florina peppers and split them down the middle so to take out all the seeds split them in half, flatten them out and then cut them into strips
• take off the tops from the red onion and clean them outside, take off the bottom and then you cut them root to stem, dice them thinly
• place them in a strainer and blanch them a little bit with hot water for 5 minutes
• drain them
• for the tomatoes take a needle and punch a hole so that they don't explode when you place them in hot vinegar

Pickling brine

• In a big pot add 2 L of white distilled vinegar
• add 1 1/1 L of water
• add 4 tbs of salt
• bring that up to a boil to get all the salt dissolved
• at the bottom of a big mason jar add 4 bay leaves
• start putting in the cucumbers and try to arrange them nicely
• add a couple of bay leaves on top
• add 2 tbsp of toasted coriander seeds
• add 2 tbsp of black peppercorn
• once the brine is ready switch it off and pour the boiling liquid over the cucumbers
• cover it all the way to the top so the cucumbers don't stick out
• close the lid
• place the red pickled onions in a small mason jar
• add 2 bay leaves in the bottom
• add half of the red pepper corns in the bottom
• add 2 tbsp of red pepper corn
• add 1 tsp and a half of red chili flakes
• add the onions in the jar
• add 2 bay leaves at the top, the rest of the red pepper corn and the rest of the red chili flakes
• fill it up with the pickling liquid and just make sure it's all topped up
• close the lid
• for the pickled tomatoes we're going to add 2 cloves of garlic and then place at the bottom of the jar 5 leaves of basil
• add the tomatoes
• add on top the rest of the basil
• fill it up with the pickling liquid and close the lid
• in a mason jar add 1 tbsp of white pepper corn
• add 1 tbsp of red chili flakes
• start stuffing in the peppers
• add the remaining pickling liquid and close the lid
• place all of them in the fridge