THREE PICKLES

These methods of pickling vegetables can be applied to almost any vegetable. Cucumber pickles are perfect on a burger, with cheese and crackers or can even be added to a fresh Asian salad. The pickled carrot and daikon is a traditional filling for bánh mì or can be used in a Japanese sashimi salad with soba noodles. As well as adding them to bánh mì, I also love eating these spiced oranges with vanilla ice cream.

PREPARATION TIME: 15 MINUTES

MAKES: 1 X 500 ML (17 FL OZ/2 CUP) CAPACITY JAR

PICKLED CUCUMBER

3 Lebanese (short) cucumbers, cut into 3 mm (¹/₈ inch) slices

125 ml (4 fl oz/½ cup) just-boiled water

60 ml (2 fl oz/¼ cup) rice vinegar

2 tablespoons sugar

1 tablespoon sea salt

1 teaspoon coriander seeds

1 teaspoon mixed black, white and pink peppercorns

Pack the cucumber slices into a sterilised 500 ml (17 fl oz/2 cup) capacity jar. They should fit nice and snugly.

Place the hot water, vinegar, sugar, sea salt and spices in a bowl and stir until the sea salt and sugar have dissolved. Pour over the cucumbers, seal the jars and place in the fridge until you make your next burger or bánh mì. They taste best after a day or two but you can eat them sooner.