Keep these pickles in the fridge – their flavour will increase the longer they are kept in the pickle juice. Use the pickling vinegar in salad dressings or in marinades. Use carrots, radishes, celery, cauliflower florets, small turnips, small beetroots, inner pale cabbage leaves, apples, rhubarb, green beans, peppers. Peel where necessary and prepare ingredients in a similar fashion, sliced or diced as bite-sized pieces, no bigger than 2cm.