Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.
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To sterilise jars, run them through the dishwasher, or wash well in hot soapy water, rinse, then dry in a low oven. If you’re pickling and recycling old jam jars, it’s important to cover the pickle with a wax disc first so the metal lid doesn’t react with the vinegar.