Crunchy vegetables, such as radishes, carrots and cucumber, turned into a beautifully colourful pickle that is a delicious addition to salads, topping for burgers or accompaniment to cold meats and cheese.

1. Peel the baby carrots and discard the tops. Slice the courgettes into 1cm batons. Scrub the radishes and remove the tops.

2. Halve the cucumber, remove its seeds and slice into 1cm batons. Cut the cauliflower into small florets. Wash the mangetout. Peel the ginger and slice in half.

3. Layer the vegetables into a clean, sterilised glass jar, alternating them to provide colour.

4. Place a saucepan over a medium heat and add the vinegar, sugar, salt, ginger and peppercorns.

5. Add the vanilla pods with the seeds scraped out into the pan - you can use 2 teaspoons of vanilla essence if no pods are available.

6. Boil the liquid for 10 min, then remove from the heat. Allow to cool slightly before pouring the liquid and spices - including the vanilla pods and seeds - into the jar and seal immediately.
7. Leave to pickle for 4 weeks before using and refrigerate after opening.

Enjoy!