So I popped down to the local Asian veges shop and they have all sorts of amazing stuff, for sod all money. I like pickled veges. Very versatile and easy to make. Very good with a platter and wine and bread and cheese!

You will need a mandolin. Or very good knife skills! I grabbed the cheapest and brightest veges that I could find. The trick is to get a mix of colours and flavours.

Courgette, red onion, purple and white cauliflower, radish, carrot, red pepper, chilli (whole) and anything else that is in season and you like. I don’t cook them, so they are crunchy (just how I like them). Garlic cloves and I used cardamom pod, but you could use bay or anything. Slice everything very thin and poke into sterilised jars. Try and mix the colours up and stuff them right in as hard as you can. They will float when you add liquid. Stuff firmly!

Pickle Liquid

I like sweet and sour. So I use a mix of water, sugar and vinegar. You want it quite thick, so start with a sugar syrup (equal water and sugar) and add vinegar to taste. When it is all combined, and still warm (not hot) tip into the jars. Right to the top. Close lids and allow to stand to room temp. Sit in the fridge. Eat.