Pour the vinegar and lemon juice into a pan and add the sugat, salt and peppercorns. Heat on a medium temperature until the sugar has completely dissolved and then raise the temperature to boiling for 5 minutes.
Remove the pan from the heat and allow to cool completely.
Slice the garlic into slithers and chop the cucumber into 5mm/1/4 " rings.
Rip up the herbs.
Pack a 1 litre sterilised jar with layers of the cucumber, herbs and garlic.
Pour over the cooled vinegar and pop on the lid.
Store in a cool dark cupboard and use within 2 months.
Once opened store in the fridge.