Pickled vegetables

Pickling liquor

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.

Vegetables

500 g mixed vegetables (cucumber, shallots, carrot, radish, cauliflower, kohlrabi, fennel, Romanesco)

Method

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.

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