Crops!

As usual we have more tomatoes this year than we really need. That’s not a problem though as our young people are always ready to accept bags of proper, tomatoey tomatoes. The mangetout peas weren’t great, but the French beans have made up for that and are delicious cold in a salad after being briefly cooked to keep a bit of crunch. It’s the cucumbers that caught me out! We’ve given some away, eaten plenty and still they come. So for the first time I’ve pickled a couple – it was very easy – just cut them into fingers, salt them overnight, rinse well and put into a jar. Heat white vinegar with peppercorns, pour over the cucumbers, adding dill and sliced onion, then put the lid on and cool and store in the fridge. As a person who used to hide in the pantry to drink the pickled onion vinegar I can assure you the flavour is excellent and the cucumbers aren’t bad either 😉