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12 -15 minutes

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5 minutes

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5–8 minutes

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30–40 minutes

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15 minutes

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15 minutes

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40 minutes

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10 minutes

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10 minutes

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25 minutes

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15 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

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Cheesy biscuits

Fried plantain

Sensory platter

Koesisters

Peanut butter-and-banana baked doughnuts

Danillo’s oregano-marinated mushrooms

Herby pap braai dippers

Marbled chocolate bark

Spicy lanterns

Chevra

Rib and wing platter

Home-pickled cucumbers

Home-pickled cucumbers

Ingredients

Method