For a tasty alternative to pickled gherkins, try this pickled cucumber recipe from William Drabble. These sweet and sour pickles will work wonderfully in burgers or alongside pork pies, terrines, cold cuts and cheese.
Cut the peeled cucumber in half and use a spoon to scoop out the seeds. Cut the cucumber halves into 1/2cm thick slices, place in a bowl and sprinkle over some salt
Add the dill seeds, vinegar and sugar to a pan, bring to the boil. Once boiling, remove from the heat and pour over the cucumber pieces. Set aside to cool, then store in the fridge for 12 hours (or overnight) to pickle
Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.
