Fennel, cucumber and pepper pickle

Method

1. Finely slice the fennel and red onion, ideally using a mandoline (or a very sharp knife). Half peel the cucumbers (leaving some of the peel on show), halve them lengthways, then use a teaspoon to scrape out the watery seeds. Slice the cucumber flesh on the diagonal into 5mm thick half moons. Finely slice the red pepper too.
2. Add the remaining ingredients to a large stainless steel saucepan along with 140ml water, then put over a medium heat. Bring to a simmer and cook for 5 minutes, stirring to dissolve the sugar. Add all the prepared vegetables, bring back to a simmer and cook for 5 minutes.
3. Remove from the heat and tightly pack the vegetables into sterilised jars. Pour the hot pickling liquid over the top, ensuring the veg are completely submerged, then seal immediately. Store in a cool, dark place for up to a year. Once opened, keep in the fridge and eat within 3 weeks.