Make the most of cucumbers with this picking recipe from Antonias
12 small pickling cucumbers
1½t whole mustard seeds
1½t whole dill seeds
9 clove buds, 15 bay leaves
3 slices lemon
3 chillies (optional)
3t Himalayan salt
2 cups water
sterilised air-tight 500ml jars
1. Cut off the top and bottom of the cucumbers. Combine the spices and distribute evenly between the jars.
2. Pack the cucumbers tightly into the jars. Stir salt and bay leaves into the water and pour over the cucumbers. Ensure the brine rises just above the cucumbers. If preferred, weigh down with a glass weight, sterilised stone or other heavy item small enough to fit into the jar.
3. The pickles will bubble after a day or two. Allow to ferment at room temperature for up to a week. Check every other day to ensure the cucumbers remain submerged – this also releases gases produced during the fermentation process.
4. They are ready to eat after a week, and thereafter keep in the fridge to slow down the fermentation process.