PICKLED CUCUMBERS

“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-andsimple recipe in the fridge.”

Serves 6 to 8

EASY

GREAT VALUE Preparation: 15 minutes

Cooking: 5 minutes

mini cucumbers 18–24

(or 3 Mediterranean cucumbers) peppercorns 24 bay leaves 10 garlic 4 cloves, smashed white wine vinegar 1 cup water 2½ cups sugar 2T salt 1T

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.

WHEAT- AND GLUTEN-FREE