You need

1 large English cucumber, sliced 2-3mm thick, optional to halve slices

2 large white onions, halved, sliced 3-4mm thick

250ml white wine vinegar

125ml sugar

10 ml turmeric powder

2-3 star anise

5ml mixed peppercorns or pickling spice

3-4 bay leaves

1-2 chilies (green or red) – optional



When making pickles always use a non-corrosive pan. I use stainless steel. Never use copper or aluminium pans or utensils for highly acidic or very alkaline foods.

To prepare

Place all ingredients except cucumber in a saucepan.

Bring to boil.

Taste, if too acidic to personal taste add more sugar.

Add cucumber & bring back to boil for 1 minute.

Place in a serving dish or in clean jars.

Allow to stand for at least 3 hours before serving chilled or at room temperature.

Keeps in fridge for weeks.