300 ml cider vinegar (I use Belazu Co)
300 ml water
60 g caster sugar
1 teaspoon sea salt
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander
Optional extras: Sprig of lemon verbena, orange zest, dill fronds, green chilli.
500 g mixed vegetables (cucumber, shallots, carrot, radish, cauliflower, kohlrabi, fennel, Romanesco)
Sterilise a large Kilner jar (or several small ones): either on a hot cycle in a dishwasher, or in an oven at 180 degrees C for 5 minutes, or boil in a large pan for 5 minutes (remove from the pan with tongs and leave to cool down and dry).
Warm the pickling liquor ingredients in a saucepan, until the sugar dissolves, then leave to cool.
Cut the vegetables into 1 cm wide pieces and pack into the Kilner jar.
Pour over the cool pickling liquor, until the vegetables are covered completely, then place a piece of parchment paper on top and seal with the lid. Leave in a cool dark place. Eat within 2 months.