Pickled Qukes

Serves 4
Time 15 minutes (plus pickling time)


4-5 qukes
3 garlic cloves
1 tbsp dried dill
1 tbsp black peppercorns
4 bay leaves
⅓ cup vinegar
2 tsp salt
2 tbsp sugar
Boiling water


Sterilise jars. 

Slice qukes lengthways in halves or quarters. 

Place sliced cucumbers in jars. Add other ingredients. 

In a large pot boil vinegar, sugar and salt. 

Pour hot liquid into jars. 

Seal jars and store. Best practice to leave them for at least 2 weeks, and can keep in the fridge for up to 2 years.