A delicious addition to your summer table and wonderful with a cheese board. Once made, these pickles are good for a week.

What You’ll Need:

For the pickles
• cauliflower, broken into florets
• red, orange and/or yellow small sweet peppers, sliced into rings
• 1 red onion, sliced through the roots
• 1 fennel bulb, finely sliced
• baby sweetcorn, sliced lengthways
• rainbow-coloured carrots, finely sliced at an angle or with a peeler

For the pickling liqueur
• 500ml (18fl oz) vinegar
• 500g (1lb 2oz) caster sugar
• 1 tsp peppercorns
• ½ tsp mustard
• ½ tsp salt

Recipe featured in A Taste of the Chateau.