HOMEMADE GHERKINS

Good Food’s Miriam Nice has a go at preserving the season, while Emma Crawford of Gardeners’ World shares her tips

- Miriam Nice & Emma Crawford

Bread & butter pickles

This month, I’ve tried food writer Jennifer Joyce’s recipe for bread & butter pickles. Their name apparently comes from the American Great Depression, a time when gherkins were so cheap, people ate them as a sandwich filling with bread and butter. They really do have bags of flavour, so they make a great addition to a sarnie. For me, a fish finger sandwich is nothing without some gherkins, and these have the ideal balance of sweetness, sharpness and gentle spice. They pair well with burgers, hot dogs and barbecue dishes, so they make a great summertime project. Prepare them a day ahead.

MAKES 500ml PREP 15 mins plus at least 4 hrs draining and chilling COOK 5 mins EASY V

400g small cucumbers (Lebanese or Kirby cucumbers are best; you’ll need 6-7), cut into 1cm-thick slices

1 medium onion, cut into thick slices

2 tbsp rock salt or sea salt flakes ice, for packing

300ml apple cider vinegar

140g golden caster sugar

¼ tsp ground turmeric ¼ tsp celery seeds (see tip, right)

¼ tsp chilli flakes

2 tbsp yellow or brown mustard seeds