The Simplest Pickles Ever

Being out in nature

It is soothing, relaxing and great for putting things in perspective. I am really glad that while living in the concrete jungle that is Nairobi, we have Karura forest.



What do you carry for a picnic? Typical Kenyan picnics involve cooked food. Sometimes even a barbeque. There is a funny writeup in the Karura homepage about the difference between a picnic and a barbeque.

I believe we dharau (look down on) sandwiches because of high school funkies (functions). Our school always  packed “butter sandwiches” (a.k.a bread and margarine), boiled eggs and bananas.

After several years, I’ve recovered from the trauma of those meals and have come full circle. I now love “egg salad sandwiches” (a.k.a boiled eggs and bread).

Simple Pickles with Fresh Bread


The other thing that has also happened after several years is that my taste buds have “matured”. I really like sour/acidic flavours. The husband pickles cucumbers, onions, jalapeño peppers, red bell peppers (pili pili hoho) and random mixtures of the above. All based off of this basic recipe.

Simple Pickles Mixed Veg

Consume within a week or two.


Simple Refrigerator Pickles


1 wad of dill
1 teaspoon of whole black peppercorns
3 cloves of garlic slightly crushed but still whole
2 heaping teaspoons of salt
1/2 teaspoon of sugar
2 cucumbers (onions, peppers etc)


In a jar, put the wad of dill, teaspoon of black peppercorns, 3 cloves garlic, 2 heaping teaspoons salt, and half a teaspoon sugar. Give it a shake.

Slice or dice the cucumbers or whichever vegetable you choose and stuff in the jar.

In a bowl, mix 1/3 cup of white vinegar and 1 2/3 cups water. You can boil and cool if you wish but it is not a must.

Pour over the cucumbers.  Be sure to completely submerge them in the brine mixture.  Seal, give the jar a little shake to mix and refrigerate for two days.




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