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