Pickled Vegetables

• 625 ml (21½ fl oz/2½ cups) rice vinegar
• 440

In a saucepan combine the rice vinegar, sugar and salt, stir well and bring to the boil. Remove from the heat and allow to cool. Cut the cucumbers in half lengthways and remove the seeds with a spoon. Cut the cucumber, carrot, daikon and celery into 5 cm x 5 mm (2 x ¼ in) batons.

Combine the lemon wedges with the vegetables and place in a 1 litre (35 fl oz/4 cup) plastic or glass contai