Home-pickled cucumbers

Home-pickled cucumbers

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  • 8
  • Easy
  • Carb Conscious Dairy free Vegan recipe collection
  • 15 minutes
  • 5 minutes

“This is a great stand-by any time of the year.” – Phillippa Cheifitz


  • 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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