In the US this recipe is known as Bread and Butter Pickle – an off putting title which must be explained. It describes a cheap and cheerful pickle to accompany the simplest of food served in American homes during the Great Depression. Of course, there can be many variants as the recipe is intended to use what you have available. Thin slices of onion can be prepared along with the cucumbers and some recipes even include apples. This year has seen a glut of cucumbers and I am very grateful to a friend for giving me not only the cucumbers but the basic recipe for this pickle.

3 cucumbers
1-2 onions peeled and thinly sliced (optional)
1 tbsp sea salt
60g granulated sugar
250ml cider vinegar
50ml water
½ tsp turmeric
1 tsp celery seeds
2 tsp yellow mustard seeds
Pinch of chilli flakes

Have ready 3-4 sterilised jars with screw on lids.

It is your choice whether or not to peel the cucumbers – I like to leave on thin stripes of green skin. Top and tail the cucumbers. Cut them in half lengthways and, using a teaspoon, take out the seeds and flesh. Cut into half moons about 1.5cm thick. Put into a colander and sprinkle over the salt. Leave overnight, then rinse the cucumber in cold water and pat dry with kitchen paper.

Put all the remaining ingredients into a large pan and heat gently. Stir until the sugar is dissolved. Add the cucumber (and onion if using) and bring to the boil. Reduce the heat and let simmer for about four minutes by when the cucumber should be heated through and becoming a little transparent.

Leave to cool before packing the pickle into the jars. It can be eaten straight away or kept in a cool, dark place for at least several months. Once opened, store int the fridge and use within four weeks.