My mum used to pickle cucumbers when I was little. Everyone did in those days, spending weeks every summer preserving anything and everything to eat over long winter months. I’m glad pickling and preserving are making a bit of a comeback – easy to do, you end up with delicious food and recycle old jars. This Sweet cucumber pickle is seriously good, I made it yesterday, using recipe from River Cottage Preserves Handbook, which I’d highly recommend to anyone as it’s inexpensive and full of really good recipes to do all year round. Unlike most of the preserves in the book, this is a perishable pickle and needs to be used up within a couple of weeks. Don’t think that will be difficult – we tried it out on white crusty bread with some good cheddar and it was very good indeed. We’re off to stay in Wales for a few days with Beloved’s family and his brother said how much he liked pickled cucumbers, so I’ve made it as a gift but the recipe makes two 540g jars, which is just perfect. The preserving book has quite a few more recipes I’d like to try but have now totally run out of both jars and space. I will try the family ribena – that sounds quite fun as you can make it with any red/ dark fruit by the sounds of it.