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PICKLING

Jars of pickled produce not only look beautiful, they are also a very tasty thing to have on hand all year round. Always ensure what you are pickling has been thoroughly washed and that all the pieces are of an equal size. I recommend a minimum pickling time of 14 days, but up to 1 year will yield flavoursome results. Make sure you evenly distribute the bay leaves and peppercorns, and any other flavourings you use, between the jars. And always ensure the lids are properly sealed, to prevent any spoilage, along with storing the jars in a cool, dark place.

Best for pickling

Cucumber, Beetroot, Cauliflower, Beans, Cabbage, Rhubarb, Carrots

Pickled Cucumbers

MAKES: AROUND 700G | PREPARATION TIME: 10 MINUTES, PLUS CURING AND PICKLING | COOKING TIME: UNDER 5 MINUTES

2 small cucumbers (about 200g each), washed

4 tbsp rock salt

FOR THE PICKLING LIQUOR

250ml white wine vinegar

55g demerara sugar

½ tsp caraway seeds

6 black peppercorns

6 dill sprigs

1 Cut the cucumbers in half widthways, then each half lengthways into four. Put them in a dish, sprinkle them with the rock salt and leave for 2 hours. Wash off the salt and pack into a sterilised jar.

2 Put all ingredients for pickling liquor, apart from the dill, in a medium saucepan and bring to the boil. Simmer for 2 minutes, to dissolve the sugar, then remove from the heat and add the dill.

3 Pour the hot pickling liquor over the cucumbers and seal with a lid. Leave for at least 2 weeks before eating. They will keep for a good few weeks in the fridge once opened.