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Phillippa Cheifitz

Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Genovese pasta

Great value

Genovese pasta

25 minutes

Carb-conscious chicken salad

Chicken recipes

Carb-conscious chicken salad

15 minutes

Seafood-and-spring onion risotto

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Seafood-and-spring onion risotto

25 minutes

Glazed pork fillet steaks

Pork recipes

Glazed pork fillet steaks

15 minutes

Lamb burger salad

Burger recipes

Lamb burger salad

20 minutes

Garlicky broccoli broth

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Garlicky broccoli broth

40 minutes

Bourride

Fish recipes

Bourride

1 hour

Ratatouille

Brinjal recipes

Ratatouille

40 minutes

Spanakorizo

Loadshedding recipes

Spanakorizo

30 minutes

Mediterranean chicken

Chicken recipes

Mediterranean chicken

45 minutes

5 classic dishes to make for Hanukkah

5 classic dishes to make for Hanukkah

Pickled cucumbers

Hanukkah recipes

Pickled cucumbers

5 minutes

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Pickled cucumbers

By Phillippa Cheifitz

Serves 6 to 8

Difficulty Easy

Prep Time 15 minute

Cooking Time 5 minutes

Ingredients

18–24 mini cucumbers (or 3 Mediterranean cucumbers)
24 peppercorns
10 bay leaves
4 cloves garlic, smashed
1 cup white wine vinegar
2½ cups water
2 T sugar
1 T salt

Method

1. Wash the cucumbers. If using Mediterranean cucumbers, slice thickly, then thread onto a thin bamboo skewer, but leave mini cucumbers whole. Place in a large 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.

3. Allow to cool, then pour over the cucumbers. Refrigerate for at least 12 hours.

Cook's note: Pickles are always added to the table for nibbling, as an appetiser, or eaten throughout the meal. I like to keep a jar of this quick-and-simple recipe in the fridge.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude