Pickle

A great way to preserve veggies, a simple pickle can sit in your fridge for two weeks – or kept for longer if you sterilise your jars.

PICKLED RAINBOW VEG Use our basic pickling liquid for any crunchy vegetables. As a rule, the level of pickling solution should be 1-2.5cm (½-1in) above the ingredients. Pack jars well so the veggies don’t float to the top, and use good-quality vinegar with an acidity of 6%.

In a pan, heat 350ml (12fl oz) white wine vinegar, 150ml (¼ pint) water, 4 crushed garlic cloves, 3tbsp caster

sugar and 2tbsp salt until sugar and salt dissolve.

Put about 500g (1lb 2oz) halved or quartered crunchy vegetables into a 900g (2lb) jar with a small bunch of dill and some black peppercorns. Pour over the hot pickling liquid (you may need to add a little more vinegar to cover veg) and seal the jar. Cool before storing in the fridge. The vegetables can be eaten after about 5hrs or stored in the fridge for up to 2 weeks. Makes a 900g (2lb) jar