GROW IT, COOK IT
Good Food’s Miriam Nice has a go at preserving the season, while Emma Crawford of Gardeners’ World shares her tips
Have a go at homemade gherkins, plus garden advice
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 "lakes 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 "lakes
2 tbsp yellow or brown
mustard seeds
1 Put the cucumbers, onions and salt in a large sieve set over a bowl, then cover with ice and something heavy to weigh everything down, such as a heavy-based pan. Leave to stand for 1-2 hrs in the fridge, then drain. (This helps push the water out of the cucumbers, so they’ll stay crunchy when brined). 2 Meanwhile, put the vinegar, 200ml water, the sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Remove from the heat, and leave to cool to room temperature. Put the cucumber and onion mixture in a 500ml jar or sealable plastic container, then pour over the brining liquid, cover and seal. Chill for at least 3 hrs. Will keep in the fridge for two weeks.
GOODTOKNOW vegan • gluten free PER TBSP 8 kcals • fat 0.1g • saturates none • carbs 2g • sugars 1g • "ibre 0.2g • protein 0.2g • salt 0.2g