More and more people are growing vegetables and at my demos people often ask me about pickles and preserves. A Kilner jar of your own homemade pickles makes a lovely gift. You will find that this cucumber pickle goes well with fish, on its own with a salad, with cold meats, or with paté.

It benefits from being left for up to a month before using but is still delicious if you need to use it straight away. This recipe also works well with courgettes. There is a nice range of herbs in this recipe. If you happen to be in Leitrim, a great place to visit and buy some herbs is The Organic Centre in Rossinver. I dropped in with the family a while back. We spent a very interesting afternoon there and bought some beautiful herbs.

People also often end up with a glut of summer fruit. If you like a drink, this redcurrant vodka is worth a try. Or you could buy some frozen redcurrants. I have also made this with blackcurrants and there is nowhere better to find good blackcurrants than Mr Jeffares at Ballykelly Farm in Wexford. I filmed there recently for my upcoming Food Trails for RTÉ and was hugely impressed. This drink is lovely poured over ice cream, or a fruit crumble, or over any summer berries. You could also use this method to make your own sloe gin or Crème de cassis.

Cucumber pickle

Makes 4 x 450ml (3/4 pint) Kilner jars

3 cucumbers

3 large onions

salt for sprinkling

1½ litres white wine vinegar

450g (1lb) granulated sugar

1 tbsp mixed peppercorns

1 tbsp toasted coriander seeds

2 tsp black mustard seeds

2 tsp black onion seeds (optional)

1 tsp dried chilli flakes

8 fresh bay leaves

15g (½oz) fresh fennel or dill, stems stripped into small sprigs

1. Slice the cucumbers and onions on a mandolin and layer up in a large colander (or you might need to use two), sprinkling with salt as you go. Set aside for a couple of hours, then rinse well under cold running water. Leave to drain and then pat dry with kitchen paper.

2. Place the vinegar and sugar in a pan and bring to the boil, then boil fast for three minutes.

3. Remove from the heat. Pack the cucumber and onions into 4 x 450g (1lb) warm sterilised Kilner jars, layering them up with the spices and herbs to 1cm (½in) from the top of the jars and then ladle in enough of the vinegar and sugar liquid to cover completely. Seal and store in a cool dark place for up to three months or until needed. Once open keep in the fridge and use as required.

Redcurrant vodka

Makes about 1 litre (1¾ pints)

750g (1lb 11oz) redcurrants

750ml (1 pint 6fl oz) vodka

300g (10½oz) granulated sugar

1. Place the redcurrants and vodka in a warm, sterilised Kilner jar and put in a cool, dark place for one month, but up to three is ideal.

2. Once the redcurrants have been left for a time to steep in the vodka, you will notice that the vodka will take on their colour. Carefully pour the whole lot into a large bowl and, using a potato masher, mash the fruit, extracting as much of the flavour and colour as possible.

3. Pour into a large sieve lined with muslin or use a jelly sieve – or even a clean pillowcase works suspended on a broom handle between two chairs. Allow the liquid to drip through overnight and don’t be tempted to give it a gentle push or it will make the mixture cloudy.

4. Place the sugar in a heavy-based pan with 150ml (¼ pint) of water over a low heat and simmer gently until the sugar has dissolved. Remove from the heat and pour enough into the strained vodka liquid to taste.

5. Using a funnel, transfer into warm, sterilised bottles and either use straight away or store in a cool dark place for up to three months. Use as required.CL