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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

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Kale and leek bake

Chipotle cashew cheese

Warm Spanish doughnuts

Vegan white bean dip

Vegan jam and coconut sponge pudding

Spicy potato and pea wraps

Blood orange, red cabbage and lentil salad

Summer rolls

Umxhaxha

Chevra

Zaalouk pasta with olives

Home-pickled cucumbers

Home-pickled cucumbers

Ingredients

Method