​This recipe has been stolen from Matt Frazier at nomeatathlete.com but I justify my theft by pointing out that it is so good, so versatile and so easy that it deserves to be seen as far and wide as possible. It's not even a recipe really, it's more like a formula that you can adapt to suit whatever ingredients you have in the cupboard and the fridge.
 
Go you good thing!
 

I love pretty much any thing pickled. Pickled onions, pickled cauliflower, pickled cucumbers - I love them all. I love them so much that I'd probably eat pickled dirty socks if they were vegan. So, while I might be biased, I really love this dish. It's quick, easy and (if you're the pickle loving type) really delicious.
 
First of all put a cup of vinegar (we use cider vinegar but you can use white wine or a combination of the two) into a saucepan with 3 tablespoons of sugar, 1/2 teaspoon pepper, salt to taste and three cloves of peeled but not crushed garlic. Bring it to the boil and stir until the sugar dissolves.