This little gem of a condiment is probably one of the easiest things to come from my kitchen.

It’s so easy even Archie helps to make it – also it’s his favourite thing at the moment so he’s keen to have a stash in the fridge.

This pickle can be teamed with anything. Perfect for adding to burgers, pimping up a curry or stir-fry by adding a freshness. Basically it can make friends with any kind of dish and it will make it taste good.

QUICK CUCUMBER PICKLE

1 cup of white vinegar

1 cup of water

3/4 cup of white sugar

1 pinch of dried chilli flakes (optional)

1 telegraph cucumber (sliced)

METHOD

Add vinegar, water, sugar and chilli (if using) to a saucepan and bring to the boil.

Slice your cucumber – not too thin and not too thick.

Once the pickle liquid has boiled take off the heat and let cool for 5 minutes.

Add the cucumber.

Cover with a lid and leave to cool.

It’s ready to eat.

You can keep it stored in the fridge for 1 week. Just put the cucumber and liquid into a sterilised* jar.

*To sterlise a jar – Make sure it is clean and fill it with boiling water for 2-3 minutes. Empty and add your contents. Don’t forget the lid. Place the lid in a bowl and cover with boiling water for 2-3 minutes. Remove and place on the jar. Remember once you have sterlised the jar don’t touch the inside of the jar or lid.