Everything can be pickled

We've been trying to get back to our Swedish roots - well, Sean's Swedish roots - by pickling things. It's so easy. You just heat vinegar and sugar and spices together and pour the liquid into the jars of whatever you're pickling. First came cucumbers with sprigs of dill (dill is the most Swedish ingredient that there is), now officially gherkins in their jars. A scrumptious green colour. Then came spiced beetroots, with star anise. Next, chillies - the last from our crop. But we still had brine left over - we started rooting round in the fridge and freezer for things to pickle. We've found some herrings. We've got some old-looking carrots - perfect. Radishes! The sharp crunch of them. And it feels so virtuous and thrifty, as if we're preparing ourselves for a long cold winter, instead of emerging into balmy spring.



For anyone who's interested, here's what you do for the gherkins: chop four cucumbers into fairly thick slices and pack them tightly into large jars with lots of springs of dill. Then bring 400g of caster sugar, one litre white wine vinegar, two and a half teaspoons of salt, the juice of two lemons and a tablespoon of whole peppercorns to the boil, stirring until the sugar has dissolved. When cool, pour into jars - and there it is. Ready to eat in two days.