By Peter Gordon
This pickle goes really well with oily fish like salmon and mackerel, or it makes a delicious salad tossed with sliced apples or pears, toasted hazelnuts and olive oil. Make it at least a week before you want to use it, and keep it in the fridge.
Have your jars sterilized and filled with hot water. Place the vinegar, sugar and cloves in a pan with 850 ml water and 2½ teaspoons fine salt, then bring to the boil.
Drain the jars of hot water