Steeping vegetables in the pickling mixture will soften them a little making them easier to eat and digest, and giving them a more mellow flavour, but I also like this crunchy and sharp tasting and have been known to eat it as soon as it is mixed.
2 Tbsp vegetable oil
2 cloves garlic, peeled and thinly sliced
1 tsp peeled and thinly sliced ginger
¼ tsp ground cumin seeds
¼ tsp chilli powder
1 tsp ground coriander seeds
¼ cup caster sugar
½ cup white vinegar
4-5 cups thinly sliced vegetables: peppers (bell peppers/capsicums), mild long red chillies, cucumber, zucchini (courgettes), carrots, fennel, red onion, radish, for example
½ cup chopped coriander (cilantro)
1 Put oil and garlic in a small pan and cook gently until garlic is a pale golden colour. Quickly stir in ginger and spices and cook 1 minute more. Turn off heat and add sugar and vinegar. Stir until sugar dissolves then tip mixture into a bowl and add prepared vegetables.