3 1/2 cups water
1 1/2 cups white vinegar
2 teaspoons salt
1 tablespoon sugar
1 teaspoon mustard seeds
2 pounds cucumbers, sliced
2 pounds green hot pepper
3/4 cup coarsely chopped dill
3/4 cup coarsely chopped parsley
3 garlic cloves, coarsely chopped
In a large measuring cup, combine the vinegar, sugar, salt, mustard seeds with the water and stir until the sugar and salt are dissolved.
In a large bowl, toss the cucumbers with the dill, parsley and garlic. Pour the brine over the cucumbers and green hot peppers and turn to coat.
Place all this together in a glass jars. Refrigerate the pickles 3-4 days. Serve cold.