INGREDIENTS

• 500g small hard cucumbers
• 5-6 black peppercorns
• 5 bay leaves
• 3 cloves of garlic
• 300ml water
• 100ml vinegar
• 1.5 scant tbsps of sugar
• 1.5 tsp course salt

RECIPE

Wash the cucumbers, top and tail and arrange in a sterilised jar, distributing the peppercorns, garlic and bay amongst the cucumbers.

Put the water, vinegar, bay, sugar & salt in a non-corrosive pan and bring to the boil stirring to dissolve the sugar & salt. Boil for 1 minutes and take of the heat. Allow to cool slightly.

Pour the hot pickle over the cucumber to cover and allow to get cold. Seal and refrigerate