Toast the cumin, coriander and peppercorns in a dry heavy pan for 2—3 minutes over a low heat.
Put into a saucepan with the vinegars, salt, sugar and 300 ml/½ pt of water. Bring to a boil, then leave to cool.
Pack the cucumbers upright into 2 kilner jars or similar and pour over the pickling liquid, distributing the chillies equally between the jars. Peel the garlic cloves and put 2 into each jar.
Keep in a cool dark place for 2—3 weeks. Refrigerate after opening.
© 1995 Alastair Little. All rights reserved.