I am a mahoosive fan of the pickled gherkin, in burgers, sandwiches, or chopped in salads. When one day I found myself overrun with spikey homegrown cucumbers, there was only one thing for it. 

Pickling! 

Much like pickling onions, you need to be organised enough to start this the night before.  You absolutely must salt the cucumbers before you use them. This draws out the water, and is an essential part of the preserving process. 

Ingredients: 

Three homegrown cucumbers

1tbsp pink Himalayan salt 

One large onion, red or white, finely sliced (not diced) 

1 1/2 cup of granulated sugar

1 1/2 cup of white or cider vinegar or mix of the two

1tbsp mustard seeds 

1tsp dried chilli flakes 

Few sprigs of fresh dill

Method: 

Slice the cucumbers to about half a centimeter thick rounds (you can do this with a normal knife, mandolin or chip crinkle cutter) then place in a large flat bowl with the finely sliced onion and sprinkle over all the salt. Cover with clinfilm and place in the fridge overnight. In the morning, you’ll be amazed how much water has leeched out. 

The next day,  begin by heating your oven to 100 degrees.

Drain the cucumber and onion and wash thoroughly at least three times on clean fresh water. Pat dry in a tea towel with kitchen paper. 

Pop your clean jars into the oven for five minutes.

Bring the vinegar and sugar to the boil, stir until dissolved then remove from heat. 

Remove the jars from the oven carefully and tightly pack in the dry cucumber and onion to each one. 

Distribute the chilli flakes and mustard seeds evenly amongst the jars and add two sprigs of fresh dill to each one. 

Full each jar to the top with the hot pickling vinegar, and seal the lid tightly. Take great care not to burn yourself as everything is hot. 

Allow to cool completely before storing in the fridge. These are ready to eat after just a fortnight. 

They are mightily good and you’ll finish a jar before you realise so make enough to keep you going through the winter! 

Enjoy x