My cucumber pickle was such a success that I have started to experiment pickling other vegetables in much the same way. During the summer our local restaurant, The Beckford Bottle Shop, had a very good dish of lightly pickled kohlrabi, apples and horseradish which gave me inspiration. The horseradish on the allotment is already showing fresh leaves for the spring and it is great to be able to use it and, besides, keep it in check.

Have ready 2-3 sterilised jars with screw on lids.

1-2 kohlrabi, peeled and cut into smallish ‘chips’
1 medium sized onion, peeled and thinly sliced
1 sharp apple, cored and cut into chunky half moons or quarters (optional)
1 tbsp salt
250ml cider vinegar
30ml water
60g granulated sugar
½ tsp turmeric
1 -2 tsp yellow mustard seeds
1 tsp freshly grated horseradish

Follow the recipe for cucumber pickle. Horseradish has been substituted for chilli flakes but use in the same way.