As far back as I can remember I have loved pickled cucumbers. My mother always had a jar in our fridge and we ate them as a snack with a wedge of sharp, tangy Cheddar cheese. Here the cucumbers are fermented using an ancient technique, known as lactose fermentation – in a combination of whey and water, laced with spices, salt and dill, in an anaerobic environment. This produces good bacteria, which in turn fight bad bacteria – so these pickled cucumbers are good for you! Their flavour is less acidic than you might expect, but truly delicious. Look for small bright green cucumbers with tight skins that are heavy for their size, without bruises or blemishes.