1: Bring a large pot of salted water to a boil over high heat.

2: Fill a large bowl with cold water and set aside. Place the vegetables in the boiling water and let cook until vibrant in colour but still firm; about 1 minute.

3: Transfer vegetables to cold water until cool and drain.

4: Place the blanched vegetables to a sterilised jar, top with spices and herbs and set aside.

5: Make the pickle brine. Combine vinegar, water in a large saucepan over medium, high heat.

6: Cook until the mixture comes to just under a boil.

7: Pour mixture directly over vegetables and seasonings and place the lid on.

8: Allow the jar to cool to room temperature, then refrigerate.

9: Store refrigerated for at least 48 hours and for up to 6 months

Photo source: www.averiecooks.com