Pickles are a must-have at any barbecue and surprisingly easy to make. If you’re looking for something more distinctive, use carrots, radishes, spring onions, or string beans instead of cucumbers.

Yield: 8 servings

Add vinegar, water, sugar to a saucepan. Bring to a boil and stir until sugar has dissolved. Shut off heat and add mustard seeds, jalapeño pepper, and dill. Place cucumbers in a large glass jar and pour mixture on top. Seal tightly and refrigerate for 3 days before serving.