Slice a selection of veggies - we've used carrots, cauliflower, red peppers, and cucumber, together with shallots.
Add some spices - we've used coriander seeds and mustard seeds together with peppercorns.
Heat up one cup of white wine vinegar with one cup of water and a teaspoon of soft brown sugar. Once boiling, turn of the heat and leave to become warm.
Layer the veggies and herbs in a jar. Pour over the vinegar mix and put in the fridge, turning occasionally.
It'll be good after about an hour, but better overnight - or in a week - or two!
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