Starters & Light meals
Home-pickled cucumbers
8
Easy
15 minutes
5 minutes“This is a great stand-by any time of the year.” – Phillippa Cheifitz
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
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