Ask any allotment holder and they will agree, 2022 has been the summer for cucumbers but even a seriously large cucumber can be used to make a delicious pickle.

Cut the cucumbers into 6-7cm lengths, cut off the skin and slice down around the round the core taking care not to keep any of the membrane in the slices. Trim the slices into batons and salt them for an hour or so.

Long pickling invoices bringing white wine vinegar to the boil with a tablespoon or so of sugar and a medley of spices – a few dried chilies, mustard seeds, black peppercorns, coriander seeds, nigella all go well.

Wash the salted cucumber batons and pat them dry with kitchen paper. Put into a clean jar and top up with the cooled vinegar mixture. Seal and keep in the fridge.

A much quicker way is to prepare the cucumber as above, put the batons into a basin with a tablespoon of pink peppercorns and enough white wine vinegar to cover. Leave for at least an hour before serving, strained from the vinegar. A few crushed pink peppercorns can be sprinkled on top. Perfect served with smoked salmon.