Serve these as a side on a ploughman’s or antipasto platter with cured meats, cheeses and fresh bread, or to add another dimension to an avocado, chicken, cucumber and baby spinach salad.

Ingredients

• ½ tsp mustard seeds
• 1 tsp coriander seeds
• 2 bay leaves
• 1 strip of orange zest
• 1 cup white vinegar
• ½ cup water
• ½ cup sugar
• Pinch of salt
• 200g dutch carrots, washed, cleaned and trimmed
• 200g radishes, cleaned, trimmed of leaves and cut into thin slices or wedges

Method

1. Combine the spices, zest, bay leaves, vinegar, water, sugar and salt in a saucepan. Bring to the boil and stir to allow the sugar to dissolve.
2. Pack the vegetables into jars, leaving 2 cm clear at the top. Pour over the brine, covering the carrots and radishes, still leaving 1.5 cm clear at the top.
3. Tap the jars against the counter to remove the air bubbles. Place the lids on and store in the refrigerator.
4. These will be best if stored for at least 2 days before cracking open. These will keep for up to a month in the fridge.