Image by Jeremy Simons
Ingredients (9)
- 2 (250g) pkt Qukes (baby snacking cucumbers), scrubbed, quartered lengthways
- 1 tbsp sea salt
- 160ml (2/3 cup) white wine vinegar
- 160ml (2/3 cup) water
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 4 whole cloves
- 2 fresh bay leaves
- 2 sprigs fresh tarragon
Method
- Step 1 Combine the Qukes and salt in a bowl. Toss to combine. Cover with plastic wrap. Set aside for 1 hour to allow water to be drawn out. Rinse. Pat dry with paper towel.
- Step 2 Combine the vinegar and water in a saucepan. Bring to a simmer over medium heat. Simmer for 2 minutes.
- Step 3 Pack the Qukes, coriander seeds, peppercorns, cloves, bay leaves and tarragon in a sterilised 750ml jar. Pour over the hot vinegar mixture to cover. Seal and set aside for 1 week before eating. Serve pickles with pate, a terrine or cheese.