I’ve always loved pickles. When I was little, I would sneak a silver skin pickled onion off the drinks’ tray. And I would wince, sucking the vinegar out of the little onion. There was something thrilling about it to a small person!

Pickles from Poland were always my favourite. There was a sweetness to the pickles rather than the sharp, face wincing, pickling liquid I had first encountered. Pickles were something I bought, not something I thought of doing myself.

Until this summer…

I’ve been making jars of pickled red onions, cucumber and more recently, Kimchi. I was surprised not only at how delicious they are but also at how easy and cheap it is to make them. We opened the first jar of pickled onions, put them on some mature cheddar – heaven! We’ve used these in sandwiches, salads and curries and the cucumbers in salads.

Red onions
1 1/2 pint storage jar with clips

Ingredients
1lb red onions, sliced very thinly
1½ cups, white wine vinegar
2 tablespoons sugar
1 tablespoon sea salt
1 teaspoon mixed peppercorns

Method
1. Place the vinegar, sugar and salt in a pan
2. Heat slowly until the sugar and salt are completely dissolved and thenm remove from the heat
3. Pack about one third of the onions into the jar
4. Add a few peppercorns
5. Repeat process until jar is full
6. Press the onions down into the jar leaving about an inch from the top free
7. Pour in the warm vinegar mix
8. Allow to cool before sealing and put in the fridge
9. Store for a couple of days before using
10. When opened, store in fridge and it will keep for about 4 weeks

Cucumbers
The process is similar to the one above and the result is equally delicious. The recipe makes 1 1/2 pint jar.

Ingredients
3 large cucumbers, sliced very thinly
1½ cups, white wine vinegar
2 tablespoons sugar
1 tablespoon sea salt
2-3 small sprigs of dill

Method
1. Place the vinegar, sugar and salt in a pan
2. Heat slowly until the sugar and salt are completely dissolved and then, remove from the hob
3. Pack a third of the sliced cucumbers into the jar
4. Add a sprig of dill
5. Repeat process until the jar is full, leaving about an inch from the top free
6. Pour in the warm vinegar mix
7. Allow to cool before sealing and put in the fridge
8. Store for a couple of days
9. When opened, store in fridge and it will keep for 4 weeks