15 C
Mossel Bay
12th Aug 2022

Cucumber Pickle Recipe

To fill three to four 500ml glass jars


For the Brine:

8 bay leaves

5ml whole black peppercorns

250ml white wine vinegar

500 ml water

5 ml salt

50 ml sugar


4 English cucumbers

3 heads of garlic

Fresh chilli (optional)


Place all the brine ingredients in a large pot and bring to boil, stirring occasionally to ensure that all the sugar has dissolved. Remove from the heat and cool to room temperature.

Sterilise the jars and lids with boiling water.

Slice the cucumbers into 1cm rounds. Peel and roughly chop all the garlic cloves. Fill the jars with cucumber slices, garlic and chilli, packing them as tightly as possible.

Pour the brine into the jars, filling them to the top. Pop 2 bay leaves in each bottle, seal with the lid and place in the fridge.  Once you have opened them, they will keep for up to 14 days in the fridge.

Yummy with hamburgers or cheese and freshly baked  ciabatta.

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