- 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
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