Pickles are easy to make at home and an awesome way to use up scraps and leftovers. This recipe will help you on your way with cucumbers, red cabbage and cherries. Yes! Cherries! They're a thing, we promise.
Preheat the oven to 150ºC. Wash the jars in hot soapy water, rinse and place on a baking tray. Put them in the oven to dry and sterilise. Let the jars cool.
Once the jars are cool, add the dill sprigs, mustard, coriander seeds and black peppercorns. Depending on what you’re using: Cut off the top and tail of the cucumbers. Shred the cabbage. Halve and pit the cherries. Add your chosen veg to the jar.
Pour the vinegar, water, salt and sugar into a small saucepan. Bring it to the boil and once the sugar has dissolved pour it into the jar over the veg. Seal the jar and chill. Leave in the fridge for 24 hours then grab them whenever you fancy a snack! Makes 2 jars