Young cucumbers in an aromatic pickle of shallots, black peppercorns and dill.
This recipe makes 6 x 150ml jars.
Young cucumbers are best for pickling if you can get them. Slice thickly, or cut into batons.
Peel and finely slice the shallot. Place in a saucepan with the vinegar, peppercorns and thyme. Bring to just below a simmer then remove from the heat.
Mix in the cucumbers then transfer everything to jars. The vinegar should completely cover the cucumbers - top up with more if necessary.
Keep for at least 24 hours before using - they will become more pickled over time.
«These pickles will keep well due to the vinegar, which is a natural preservative. Careful sterilisation of the jars will mean they keep even longer.»