Ingredients

The pickle liquor

• 400 ml distilled malt vinegar
• 5 tbsp golden caster sugar
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp brown mustard seeds
• ½ tsp flaked sea salt

The vegetables

• 1 small red chilli, finely sliced
• 1 red onion, peeled halved and thinly sliced
• ¼ of a cucumber, halved lengthways and thinly sliced
• 50g fine green beans, cut into 2cm lengths and blanched for 3 minutes in boiling water
• 1 small carrot, peeled and halved lengthways and thinly sliced
• 50g shredded white cabbage
• (or any other vegetables you fancy)

Method

1. Put the vinegar, sugar, salt and spices in a small saucepan. Bring to the boil whilst stirring, cover  and simmer gently for about 10 minutes to infuse the spices.
2. Put the prepared vegetables in a bowl pour the hot vinegar and spices over them.
3. Cover and allow to cool.
4. When cool, keep in the refrigerator for  up to a week.