Instructions: Cut all vegetables into 0.5 cm wide strips of 10 cm length. Peel and finely slice ginger and onion.

Combine all ingredients for pickling brine in a pan, bring to the boil and cool.

Put a large pot of salted water on to boil. Blanch vegetables 2 minutes then remove from heat and drain well. Spread onto a tray and allow to cool slighty.

Pack vegetables into clean jars, pour over cold pickling liquid to cover and seal. Allow to stand 1 week before using.

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