800 g (28.22 oz) baby cucumbers (gherkins)
200 g (7.05 oz) sliced onions
40 g (1/2 tsp) salt
325 g (11.46 oz) sugar
250 ml (1 cup) white wine vinegar
15 ml (1 tbsp) cumin seeds
10 ml (2 tsp) turmeric
2.5 ml (½ tsp) cayenne pepper
1 jar Peppadew® Goldew Peppers cut into large pieces
Slice cucumbers thickly and add to the sliced onions. Add salt. Place the rest of the ingredients in a sauce pan and bring to the boil. Pour the liquid over the cucumbers and leave to cool, add the Peppadew® Goldew Peppers, cover and leave to sit overnight.
Serve with cheese and crackers.