For several years now, I have been a successful cucumber grower. So much so, that even though I reduce the amount of plants I raise each year, I always end up with a glut. Whilst I enjoy eating cucumber raw in salads, and they are very good lightly cooked in a stir fry, I have been at a loss as to what else to do with them.

Whilst leafing through an old cookery book for inspiration, I came across an intriguing recipe called Bread and Butter pickle. The name drew me in, and to my delight, it is a real gem. It is one of the best pickles I have ever made, and so easy to make. I hope you like it as much as I do.

Makes 5 x 325ml jars

• 1kg prepared cucumbers, chopped into 1.5cm pieces
• 250g prepared red onion, finely chopped
• 3 tbsp sea salt
• 550ml white wine vinegar
• 175g granulated sugar
• 2 bay leaves
• Pinch of dried chilli flakes
• ¼ tsp ground black pepper
• 1 tsp each of mustard seeds, coriander seeds and cumin seeds, coarsely ground

1. Mix the cucumber, red onion and salt together in a large, clean, china or glass bowl. Leave to stand at room temperature, lightly covered, for 1 hour.
2. Drain the vegetables in a fine-holed colander or strainer. Rinse very well in cold running water, then dry very well on absorbent kitchen paper. Pack into 5 x 325ml sterilised jam jars.

   

3. Put the vinegar in a saucepan and add the remaining ingredients. Heat gently, stirring, until the sugar dissolves. Raise the heat and boil for 3 minutes. Discard the bay leaves.
4. Pour the hot vinegar over the vegetables, making sure they are completely covered. Seal tightly with non corrosive, screw-top lids. Leave to cool, then label, and store in a cool, dry place for at least 3 months before opening. Delicious served with smoked fish or cold cuts. I spoon the pickle over chilli beef tacos – delicious!