Makes 2-3 jars
Preparation Time 30 minutes
Cooking Time 10 minutes

• 5 cloves garlic, peeled and halved
• 500ml white vinegar
• 190ml sugar
• 5ml coriander seeds
• 5ml fennel seeds
• 10ml mustard seeds
• 5ml celery seeds
• 1 English cucumber, seeded and cut into julienne strips
• 1 red onion, halved and thinly sliced
• 2 red and 2 yellow peppers, seeded and thinly sliced
• small cauliflower, broken into florets

1 Heat 1 litre of water in a saucepan. Bring to the boil, then reduce the heat to a simmer. Add the garlic and simmer for five minutes, then add the vinegar, sugar and 30ml salt. Bring to the boil and, once the salt and sugar have dissolved, remove the saucepan from the heat.

2 Mix the spices together and divide between sterilised jars. Remove the garlic from the brine with a slotted spoon and divide between the jars.

3 Pack the vegetables into the jars as tightly as possible.

4 Bring the brine back to the boil then pour over the vegetables to cover them completely. Cool and then cover and refrigerate. Store for a few days before eating. The pickle will keep in the fridge for about three months.

Words and image: Ideas magazine