We're well into the preserving season now. The garden is producing more than we can manage to eat so I'm busily bottling our tomatoes, pickling chillies and cucumbers and have just purchased a food dehydrator.
I make a light vinegar-
1 cup vinegar (6%)
3 cups water
1 tsp salt
4 tsp sugar
dill, coriander seed - whatever is growing handy. Boil all this up for 1 min and cool. In the meantime, chop gherkins into fingers or chunks as you like. Put in a capacious bowl. Sprinkle on 1 tsp course sea salt and leave to drain. After 30mins, pack into sterile jars and pour over pickling brine. Seal and put in fridge. Will keep safely for 1 month - but one's loved ones will steal them well before that date.