Finely chop the chilli and add to a saucepan with the lime zest and juice, vinegar, sugar, juniper berries and 1½ teaspoons of sea salt. Bring to a gentle simmer, dissolving the sugar and infusing the flavours for around five minutes. Remove from the heat and leave to cool while you prepare the other ingredients.

Finely slice the cucumbers, we used a mandolin but you can slice them with a knife if you prefer thicker slices.

Peel and finely slice the shallots.

Strip the dill into small sprigs and set aside.

Start by stacking layers of cucumber, shallot and dill into a warm dry sterilised jar until the jar is ¼ full.

Add 30ml gin + 3 juniper berries (from the vinegar brine) + a few sprigs of dill.

Continue to stack, until ½ full and add a further 30ml of gin + 3 juniper berries and a few sprigs of dill.

Repeat this process 2 more times – allowing for it to be complete 2cm below the rim.

Strain the cooled vinegar brine and place into a jug.

Fill the jar with the vinegar brine, gently pushing down on the contents to let out the air bubbles. Tap the jar gently on a hard surface to remove any more bubbles, completely cover the vegetables, then seal.

Eat the next day if you like a crunch, or keep sealed for up to four weeks in a cool, dark place to allow the flavours to marry.

Keeps unopened for up to six months. Once opened, refrigerate and eat within four weeks