The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.

Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally. Place the jars on a baking sheet and put them in the oven to dry completely – this should take around 10 minutes but can vary.

Got a hankering for mustard seeds? Go for it. Want some dried basil? Sure thing! Want a spicy chili powder? Yes! I love it. Make this recipe your own. Sugar: To add the sweetness to balance add out the spicy flavor, you will need white granulated sugar.

Vinegar. I'm using a simple white vinegar for this recipe, though you can use apple cider vinegar for a slightly sweeter, tangier version. It works great.

Also, you can coax more flavor from your whole spices by lightly toasting them in a small saucepan before using. To sterilise a jar, wash it in very hot water, then put on its side in a cold oven (ideally, sterilise a batch, to make the most of the oven energy). Turn the oven to 150C, then, when it reaches temperature, turn it off. Leave the jars inside until needed. To sterilise the lids, put in a saucepan of water, bring to a boil, then turn off the heat and leave in the water until needed. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes. Whenever I have onions to use up, this is my go to “waste not” recipe. It not only preserves them, but upcycles them into a delicious garnish to use on top of stews, salads and stir-fries. Come to think of it, their bright pink colour and sour twang will make almost any savoury dish sing.