3baby golden beetroot, thinly sliced on a mandolin8baby carrots (preferably a mix of Dutch carrots and purple heirloom carrots), peeled, halved lengthways6breakfast or red radishes, halved lengthways1zucchini, thinly sliced½Spanish onion, thinly sliced2garlic cloves, thinly sliced1baby fennel bulb, thinly sliced on a mandolin350 mlapple cider vinegar2 tbsphoney (optional)2 tspblack peppercorns3thyme sprigs2cloves2fresh bay leaves
Combine vegetables and 1 tsp sea salt in a large bowl. Cover with plastic wrap and set aside for 10 minutes. Drain and rinse vegetables under cold running water, then transfer to sterilised jars.
Bring remaining ingredients, 250ml water and ½ tsp sea salt flakes to the boil and pour over the vegetables. Seal and set aside to cool, then refrigerate to pickle (1 hour or overnight). Pickles will keep for 2 weeks after opening.