Pickled Vegetables

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

In a saucepan, combine the rice vinegar, sugar and 1 tablespoon salt, stir well and bring to the boil. Remove from the heat and set aside to cool.

Cut the cucumbers in half lengthways and scrape out the seeds with a spoon. Cut the cucumber, carrot, daikon and celery into