Combine the remaining ingredients in a saucepan over medium heat, stir to dissolve the sugar and simmer for 2–3 minutes, then cool to room temperature. Remove the cucumbers from the brine solution and put them in a bowl with the vinegar mixture, stir to combine, then transfer to sterilised jars. Seal and refrigerate for 60 hours to pickle before using. Consume within 2 weeks.
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