It’s done. My annual pickling experiment with cucumbers. My 2013 pickling attempt was disastrous; the 2014 cucumber jam did not go well either; 2015 – well, I didn’t even attempt to pickle them last year, so scarred was I from the previous two years, so I just turned them into a dip (which was delicious); but this year, I’ve had another go. I chose this recipe as it was simple and I already had all the ingredients. I have high hopes, people.

Cucumbers can be bothersome. If you don’t salt them to remove all the water first, they throw an almighty strop. If you don’t remove their seeds, they will fight you. My first, reckless experiment skipped these steps entirely and the results were monstrous.

If I can find just one quick and simple way to preserve them, I’ll be happy. We get such a glut of cucumbers each summer, I need to find one failsafe method of storing them!

I’ll let you know how they turn out, but in the meantime, I’d love to hear what you do with your cucumber gluts.

Any suggestions?