Starters & Light meals

Home-pickled cucumbers

By
8
Easy
15 minutes
5 minutes

“This is a great stand-by any time of the year.” – Phillippa Cheifitz
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Ingredients

Method
  • 18-24 small crisp cucumbers
  • 24 peppercorns
  • bay leaves
  • 4 cloves garlic, smashed
  • 1 cup white vinegar
  • 1½ cups water
  • 2 T sugar
  • 1 T salt

Method

Ingredients

1. Scrub the cucumbers but leave whole. Place in a jar with the peppercorns, bay leaves and garlic.

2. Bring the vinegar, water, sugar and salt to the boil and simmer for a few minutes. Remove from the heat. Allow to cool, then cold pour over the cucumbers. Refrigerate for at least 12 hours.

Find more Jewish Holiday recipes here.

Photograph: Toby Murphy
Production: Phillippa Cheifitz
Food Assistant: Kate Ferreira
Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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