Ingredients

Steps

• Dissolve 60g salt in 568ml cold water and submerge sweetcorn and carrots overnight.
• Layer cucumber batons with remaining salt in a dish and set aside overnight.
• Drain all brined vegetables thoroughly.
• Boil vinegar and sugar in a saucepan, then simmer for 4 minutes until dissolved.
• Stir sesame oil, sliced chillies, and peeled garlic cloves into the warm vinegar mixture.
• Layer vegetables in sterilised jars, pour over the brine, and seal to cool.