Try this pickle with crusty bread and a nice slice of Wensleydale cheese.
Cover the sliced vegetables with salt. Leave for as long as possible – at least three hours.
Rinse the vegetables thoroughly under cold running water and dry with kitchen paper.
Put the vegetables in a preserving pan. Add the white wine vinegar and sugar and boil for 20 minutes.
Add the spices and seeds and boil for a further three minutes. Pour into sterilised jars.
This pickle can also be cooled and eaten immediately.
Store this chutney in the fridge and eat within a week.
