Head Chef Matt Dell of The Box Kitchen & Bar is a big fan of preserving foods, and his pickling liquor will help you salvage that veg in the fridge that's just about to turn.
This is a no fuss recipe, just place all of the above into a saucepan, bring to the boil and leave to roll for around 5 minutes, making sure to infuse the aromats into your liqour.
However, I always start by preparing my vegetables. Slicing cucumbers thinly or making ribbons from carrots using a potato peeler are always great additions to salads or burgers.
Then, simply place what you'd like to pickle into a heatproof vessel, strain the aromats and pour over hot, making sure your vessel is covered in clingfilm or to retain the heat needed to cook vegetables in the pickle juice.
