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Curried apple chutney with pork belly espetadas

50 minutes

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Sticky tofu-and-black rice bowl with quick-pickled cabbage

10 minutes

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Envy™ apple butter

40 minutes

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Biltong jam

5 minutes

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Blood orange pavlova

2 ½ hours

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The ultimate pickled fish sandwich

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Slaphakskeentjies

45 minutes

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Tomato tamarind jam

30 minute

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Pickled braaied mushrooms

10 minutes

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Braaied mielie atchar

10 minutes

Jewish holiday

Home-pickled cucumbers

5 minutes

Home-pickled cucumbers

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

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

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

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Curried apple chutney with pork belly espetadas

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Envy™ apple butter

Biltong jam

Blood orange pavlova

The ultimate pickled fish sandwich

Slaphakskeentjies

Green giardiniera

Tomato tamarind jam

Pickled braaied mushrooms

Braaied mielie atchar

Home-pickled cucumbers

Home-pickled cucumbers

Ingredients

Method