Ingredients

Vegetables

• 3 zucchini, sliced in thin rounds

• 1 bunch radish, thinly sliced

• 1 tablespoon kosher salt

Pickling liquid

• 2 cups rice vinegar

• ½ cup sugar

• 1 teaspoon coriander seeds

• 1 teaspoon mustard seeds

• 1 teaspoon fennel seeds

• ½ teaspoon red pepper flakes

• 2 teaspoons kosher salt

• 2 birds eye chillies, optional

Method

Place zucchini and radish in a colander and sprinkle over salt. Toss with ice cubes and leave for 1 hour. Drain well and wash off salt. Pat dry and pack in jars.

Stir all the pickling liquid ingredients together. Bring to boil, boiling for 2 minutes. Pour over zucchini and radish and leave for 24 hours.