Elderflower giardiniera (Italian-style pickled vegetables)

Method

1. Put all the vegetables in a colander with the salt flakes and toss to combine. Leave in the sink for around 30 minutes, then rinse with cold water.

2. For the pickling vinegar, inspect your elderflower heads for any bugs and discard – refrain from washing them as you’ll wash the flavour away. Put them in your sterilised jar.

3. Heat 100ml water in a small pan with the sugar until the sugar has dissolved, then take off the heat and add the vinegar to cool it down.

4. Put the vegetables in your jar, then pour over the vinegar, seal the jar and leave to pickle for a minimum of 2 weeks; a month is ideal, though the pickles will keep, unopened, in a cool, dark place for a year. Once open, keep in the fridge and use within a month.