Makes 1 jar
Prep time 30 minutes
Difficulty Easy

Ingredients

2 jars Nicolas Vahé Vinegar / cucumber
100 ml water
200 ml sugar
2 cucumbers
2 tbsp Oryx Desert Peppercorns 

Preparation

Add Nicolas Vahé cucumber vinegar, water and sugar to a small casserole and boil until the sugar has completely dissolved. Remove the casserole from the heat and leave the pickling liquid to cool.

Cut the cucumbers in half lengthwise and use a spoon to remove the seeds in the middle. Cut the cucumbers into half-moons, about 1 cm thick. Put cucumbers and peppercorns in a sterilised jam jar and pour over the cooled pickling liquid. Leave for at least 30 minutes before serving.

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Special thanks to Nicolas Vahe for the recipe.