Pickled cucumbers

Pickled cucumbers

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  • 6 to 8
  • Easy
  • 15 minute
  • 5 minutes


  • 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

Cooking Instructions

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

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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