Pickled Vegetables / Verduras en Vinagre

Fills 4 medium jars

for the pickling liquid

1l white wine vinegar

250ml water

5 star anise

2 tbsp white peppercorns

1 tbsp fennel seeds

1 tbsp coriander seeds

500g caster sugar

for the vegetables

1 cauliflower, cut into small florets

5 baby carrots, diagonally sliced

5 shallots, quartered and halved

10 radishes, quartered

5 small celery sticks, diagonally sliced

2 small cucumbers, quartered and diagonally sliced

2 small courgettes, quartered and diagonally sliced

1. Put all the ingredients for the pickling liquid into a saucepan; and whilst stirring, bring to the boil.

2. Reduce to a simmer and leave uncovered for 15 minutes; to help the spices to infuse.

3. Remove from the heat, cover and leave to cool.

4. Add all the vegetables to a large bowl and pour over the pickling liquid through a sieve.

5. Mix and transfer to jars. Leave for 2 hours before serving.

N.B. If you want to spice this up: add a few slices of chilli to the jar.