Quick pickles

1.Combine vegetables and 1 tsp sea salt in a large bowl. Cover with plastic wrap and set aside for 10 minutes. Drain and rinse vegetables under cold running water, then transfer to sterilised jars.

2.Bring remaining ingredients, 250ml water and ½ tsp sea salt flakes to the boil and pour over the vegetables. Seal and set aside to cool, then refrigerate to pickle (1 hour or overnight). Pickles will keep for 2 weeks after opening.