Pickles

• ¼ small cauliflower
• 4 spring onions
• 4 carrots

Clean and scrub the vegetables. Divide the cauliflower into florets. Remove the stems from the spring onions and quarter them. Slice the carrots into sticks (or rings) and trim the radishes, keeping them whole.

Arrange the vegetables in clean or sterilized jars, choosing jars based on the total volume of the vegetables to fill them entirely.

In a saucepan, combine sugar and vine