Quick-pickled vegetables are incredibly easy and (the clue's in the name) fast to make. Best of all, when you ditch the shop-bought jars, you can decide exactly what you want to preserve and how tangy to make the mix. Choose quite hardy veg (carrots, radishes and red onions are all great), slice them really thinly and add to a bowl with a vinegar, sugar and salt solution. They'll be ready in around 15 minutes.

Give this cucumber pickle a try, this radish recipe a go or make a pickled slaw with cabbage and carrot

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