Quickles (quick pickles)

MAKES ABOUT 5 JARS PREP AND COOK TIME 30 MINUTES

4 x 450ml jars and 1 x 600ml jar for this recipe

250g baby cucumbers (Qukes), halved lengthways

1/4 medium (375g) cauliflower, cut into florets

2 fresh red chillies, trimmed

1 bunch radish, trimmed, quartered 2 bunches (1kg) baby beetroot, trimmed, scrubbed, halved or quartered

3 bunches (1.2kg) Dutch carrots, peeled, trimmed

3 cups (750ml) water

3 cups (750ml) white vinegar

¾ cup (165g) white sugar 2 tablespoons sea salt (flakes)

3cm piece fresh ginger, peeled, cut into long thin strips

2 French shallots (50g), peeled, sliced 1/4

cup (50g) mustard seeds 1 tablespoon coriander seeds

½ -1 teaspoon dried chilli flakes

1 Place vegetables into sterilised jars, combining the chillies with the cauliflower.

2 Place the water and remaining ingredients into a large saucepan; bring to the boil. Ladle the hot liquid over the vegetables in the jars; seal with lids. Cool to room temperature then refrigerate. Label jars with instructions to keep refrigerated. Vegetables will keep for up to 6 months. Not suitable to freeze or microwave.