Enjoy these pickled gherkins with just about everything: sliced onto homemade burgers, chopped through tangy tartare sauce or as part of a cheeseboard.

1. To begin, place all of the ingredients (except the cucumbers and dill) in a pan. Bring to the boil, then turn down to a simmer and add the dill.

2. Stir until the sugar and salt have dissolved, then remove from the heat and allow to cool.

3. Place the cucumbers in a sterilised jar. Once the pickling liquor has cooled to room temperature, pour over the cucumbers.

4. Leave the cucumbers to pickle for at least 2 weeks, and when you are happy with the flavour, transfer the jar to the fridge.