Pickled Okra

Makes 4 cups

2 cups white-wine vinegar

½ cup sugar

2 tbsp salt flakes

2 tbsp coriander seeds

350g okra, washed and halved lengthwise 2 jalapeño chillies, thinly sliced

Place vinegar, sugar, salt, coriander and 1 cup water in a small saucepan, bring to the boil. Remove from the heat and set aside to infuse and cool for 10 minutes. Place the okra and chillies in a 3-cup sterilised jar. Pour over the pickling liquid and leave for 1 hour to pickle.

For the best flavour, leave these pickles for at least 24 hours. They will last refrigerated for up to a month.