• 3 cups (750 ml) water
• 1½ cups (375ml) white wine vinegar
• ½ cup (125ml) white sugar
• 1 tbsp (15ml) salt
• 1 tbsp (15ml) coriander seeds
• 5 peppercorns
• 3 garlic cloves, sliced
• 350g Israeli cucumbers, halved lengthways
- Place all ingredients, except cucumbers, in a pot and bring to a boil.
- Place cucumbers in sterilised jars, and pour over hot pickling liquid.
- Seal jars and cool.
- Allow cucumbers to pickle for at least a day before eating.