Here is one of them. We’ve also demonstrated just how easy it is to make an excellent pickle here with our photo chef Claire Dickson-Smith! If you’re thinking of trying Marley Spoon, now is the time to do it. Order today to receive $35 and go in the draw to win a FREE week of Marley Spoon + a pickling starter pack from our friends at Kilner + a copy of the Cornersmith cookbook! Bread and Butter Cucumber PicklesMakes: 6 x 375ml jars Storage: 6-12 months What you need: 2kg Lebanese cucumbers 2tbs salt 1L white wine vinegar 220g caster sugar ½ tsp ground turmeric 2 small brown onions 3 tsp brown mustard seeds 2 tsp fennel seeds 2 tsp dill seeds 2 tsp chilli flakes 12-18 black peppercorns Method: 1. Heat process the jars for 10 mins to seal them. Store jars in a cool, dark place. 2. Peel and thinly slice onion. Slice the cucumbers into rounds. Place cucumbers in a bowl and sprinkle with 2tbs salt. Leave to sit for two hours. Note that the bigger the cucumbers, the longer it will take to draw out any excess liquid. Transfer to a large colander and drain. 3. Meanwhile, sterilize your jars - here is a good guide. 4. Place vinegar, sugar, turmeric and 500ml (2 cups) water in a medium saucepan and cook over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for 2-3 mins, then remove from heat. 5. Transfer cucumbers to a large bowl. Add the onions, mustard, fennel and dill seeds, along with the chilli flakes to taste. Using your hands, mix well. 6. When the jars are cool enough to handle, use tongs or clean hands to carefully pack the cucumbers into the jars, adding 2-3 peppercorns to each jar. Be careful not to overpack, as the vinegar brine needs to cover every cucumber slice. 7. Remove any air bubbles from the jar by lightly tapping each jar on the work surface. You may need to add more brine after doing this - the liquid should reach about 1cm from the top of the jar. New to Marley Spoon? Click here to get $35 OFF your first order.