3300 ml jars of pickled vegetables of your choice
By William Lander, Shaun Searley and Daniel Morgenthau
In the same way that it’s always a good idea to have some vegetable stock in the freezer in winter, this is very handy to have come the summer months, when vegetables are abundant and delicious.
In a large saucepan, bring the water, vinegar and sugar to the boil.
In a separate dry frying pan, toast the spices for a few minutes until aromatic, then drop into the vinegar liquid. Remove from the heat, allow to cool and then pass through a fine sieve. Pour into a sterilized jar with whatever vegetables you want to pickle, and leave to preserve for a minimum of 2 weeks.