You can't beat hand-picked fresh veg from the fields Darts Farm. This season, our baby cucumbers are thriving and perfect for pickling.
STEP 1: Place the halved cucumbers into a colander. Using 2 teaspoons of salt, distribute between each layer of cucumbers. Cover with a heavy weight or tin, leave for 30 minutes. Then, rinse thoroughly and stand into 2 clean jars (with non-metal lids!)
STEP 2: Mix the remaining salt and the sugar with the vinegar, heat gently if needed to combine.
STEP 3: Tuck in the red chillis, coriander seeds and bay leaves around the baby cucumbers.
STEP 4: Pour the salt, sugar and vinegar mix into the jar over the cucmbers until they are completely covered. Pop the jars into the fridge for 24-48 hours.
STEP 5: Serve as an accompaniment with salmon, a cheese and charcuterie board, or add them to your hot dogs or burgers in a summer BBQ!
*These will last for up to 2 weeks in the fridge- they are not a long-lasting pickle*
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.