Balkan mixed pickled vegetables (Turšija)

1. Break the cauliflower into small florets, slice the carrots diagonally, quarter the green tomatoes and cut the cabbage into 3 cm pieces; prick the hot peppers here and there with a fork.

2. Blanch the cauliflower and carrots in boiling water for 2 minutes, then cool in cold water.

3. Layer the vegetables in large sterilised jars, tucking the bay leaves, mustard seeds, peppercorns and dill in between.

4. Bring the brine – 1.5 litres of water, the vinegar, sugar and salt – to the boil.

5. Pour the hot brine over the vegetables to cover completely, seal the jars and wrap them in a blanket to cool slowly.

6. Mature in a cool, dark place for at least 2 weeks; serve cold with roasts and baked dishes.

Tip: Turšija (from the Turkish 'turşu') is in every Serbian and Macedonian pantry: in autumn it's made by the barrel. If you can't get green tomatoes, add more peppers and small cucumbers – any firm autumn vegetable will do.