Quick autumn pickle
Photo by Tam West
A crunchy side dish that uses your ripe late-summer cucumbers and courgettes.
For what to plant and harvest now, see Sarah O'Neil's guide to the cook's autumn garden.
- Put the finely sliced cucumbers and courgettes in to a bowl. Toss with the sugar and salt and chill for at least an hour.
- Drain off all the liquid, toss with a good splash of cider or tarragon vinegar and serve as a crunchy side dish.
More of Warren's dinner dishes from the autumn garden