Quick pickled veggies

<i>Serves 6-8</i>

Crunchy and colourful, these pickles can be made from any mix of crisp vegetables. The garlic and ginger give them a good bit of heat. Serve with cheese and cured meats for a light lunch.

Crunchy and colourful, these pickles can be made from any mix of crisp vegetables. The garlic and ginger give them a good bit of heat. Serve with cheese and cured meats for a light lunch.

225g/8oz cauliflower florets
225g/8oz 1cm/1/2in-thick
carrot slices
225g/8oz 2cm/1in-thick small courgette slices
115g/4oz each green and red pepper cut into 2cm/1in squares
2 sprigs fresh tarragon
600ml/18fl oz water
600ml/18fl oz white-wine vinegar
180ml/6fl oz unseasoned rice vinegar
115g/4oz sugar
6cm/21/2in piece fresh ginger, peeled and cut into thin slices
7 cloves garlic, peeled and halved
1 tablespoon kosher salt
2 teaspoons yellow mustard seeds
11/2 teaspoons red pepper flakes

Combine the vegetables and the tarragon in a wide-mouthed jar and set aside. Bring the water, wine vinegar, rice vinegar, sugar, ginger, garlic, salt, mustard seeds and red pepper flakes to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Bring to a boil again and pour the hot liquid over the vegetables. Stir occasionally while the mixture cools, then cover and refrigerate. Wait at least three days before eating, stirring every once in a while to keep all of the vegetables submerged. When serving, avoid the ginger and warn people about the garlic.