Clean the gherkins and red bell peppers. Cut the peppers into pieces. Optionally, you can add another type of vegetable. Put the vegetables in a 12 1/2 cups (3 liter) jar, while placing cleaned onions, garlic, sprigs of dill, black pepper and mustard seeds between them.
Add salt and sugar and top up with fresh water in the jar. You need to press down the vegetables, so they don't have any contact with the air. Close the jar and let it sit in the sun.
When the gherkins gain a slightly golden color, the pickle is ready to be consumed, but does not have a long a shelf life.