Quick summer pickle with mustard seeds recipe

Halve the cucumber lengthways and scoop out the seeds. Cut into 5cm batons or thin half-moon slices and place in a colander. Toss with 1 teaspoon of sea salt and leave for 30 minutes to remove some moisture. Rinse and drain.

Meanwhile, separate the onion into layers. Cut the baby carrots into halves or quarters depending on how thick they are. Slice or halve the radishes. Toss all the vegetables, apart from the cucumber, in a large china or glass bowl. Cover with boiling water, drain immediately and refresh under cold running water. Drain thoroughly, then return to the bowl and add the cucumber and any fennel tops, chopped.

Place the mustard, coriander and fennel seeds in a medium stainless steel pan over a low heat and warm until the mustard seeds start to ‘pop’. Add the vinegar, sugar, 1/2 teaspoon of salt, chilli, bay leaves, thyme and garlic. Simmer for a few minutes. Pour the hot vinegar over the vegetables and allow to cool, tossing to mix from time to time.

Arrange the veg and herbs in a large, scrupulously clean jar. Taste the vinegar for sweetness and add a little more sugar to taste, then pour back over the veg, making sure they are covered. Seal. Store in the fridge for up to 3 weeks.