Cut up about 4 cups of vegetables such a cauliflower, small carrots, red onion, chilli, capsicum and zuchinni cut into small bite size pieces (although small chilli and baby carrots can be left whole).
Place the vegetable pieces in a bowl and coat well with the following ingredients.

• 1 tsp salt
• 1 tsp chilli flakes
• ½ tsp each of mustard seeds and whole peppercorns
• 1 tbsp sesame oil
• Pickling liquid:  Heat together until the sugar has dissolved.
• 2 cups of rice wine vinegar
• 2 cups water
• ½ c raw sugar

Pack the vegetables into sterilized jars and pour over the pickling liquid.  Leave to cool before sealing the jars.  Store in the fridge.