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Ingredients

2 (250g) pkt Qukes (baby snacking cucumbers), scrubbed, quartered lengthways
1 tablespoon sea salt
160ml (2/3 cup) white wine vinegar
160ml (2/3 cup) water
1 teaspoon coriander seeds
1/2 teaspoon 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.

Pickled qukes

How to make Pickled qukes

Ingredients

Method