Cut four ridged cucumbers into spears or rounds. Thinly slice half a white onion and 2 cloves of garlic. Deseed and finely chop your chilli.

Pop all your veg in a bowl and add 10g salt, along with the dill, bay, and chilli. Set aside.

Leave for 2 hours. Drain the excess water from the vegetables and put them into a sterilised jar.

To make the pickling liquid, combine 240ml of water with the vinegar, sugar and spices in a pot and bring to a simmer.

Once all the sugar has dissolved, pour the hot brine over the cucumbers and seal the jar.