(Makes 2 quarts/2 litres)

This pickle is very simple to make, better than most you can buy, and is the classic accompaniment to a home-made burger.

5 English cucumbers or 10 small cucumbers
100g Gozo sea salt
2 tablespoons dill seeds
Fresh dill – if available
750 ml distilled vinegar
500g granulated sugar

Halve the cucumbers lengthways, and with an apple corer or teaspoon scrape out and discard the core of seeds. Cut the cucumbers into 1 cm slices or quarters if small cucumbers and put them in a glass or plastic bowl. Mix in the salt, cover the bowl loosely with a clean tea towel and leave for 24 hours. Meanwhile, boil the vinegar, sugar and dill seeds and put to one side.

Rinse and dry the cucumber pieces and pack them into jars, sterilised and still warm.

Distribute fronds of fresh dill among the cucumber pieces if you have it then pour on the sweet vinegar and dill seeds. Shake the jars to ensure there are no air bubbles, topping up with vinegar if necessary. Make sure the cucumber is submerged in the liquid, then seal and label the jars.

Try to keep for a month before using.