1. Pour the distilled vinegar, white wine vinegar, 300ml water, salt, and white sugar into a pan and bring to the boil. Stir to dissolve the salt and sugar, set aside.
2. Blanche the washed and trimmed green beans and asparagus in boiling water for a few minutes. Then, immediately plunge into cold water and set aside.
3. Place the garlic clove and sliced chilli into a clean jar. Pack the blanched green beans and asparagus in an upright position, packed tightly together.
4. Pour the brine into the jar over the ingredients, leaving a half inch gap from the top. Ensure the contents are covered. Tap the jar lightly to remove any bubbles. Seal the jar tightly with a lid.
5. Allow the filled jars to cool at room temperature, then store in the fridge.
6. Label and date each jar.
7. Store the jars in the fridge. For maximum flavour, leave to pickle for at least 3-4 days before use; the longer you leave, the better the flavour!
8. Keep refrigerated and enjoy within two months.

Top tips:

• This recipe will fill a 500ml jar. Increase the quantities for more than one jar.
• Pack in the vegetables tightly but without crushing, to ensure they stay put but do not float to the top of the jar.
• Using a 'clear' vinegar retains the colour of the brine, especially when pickling vibrant green vegetables, although red wine vinegar can be used for alternative flavour.
• Blanching and refreshing green vegetables before pickling helps retain their bright colour, although this isn't absolutely necessary.
• When using whole vegetables like beans, allow a few extra days for the pickling process before consuming for a better flavour.
• Save used pasta jars and jam jars for your pickling. Ensure they are thoroughly cleaned (sterilised in boiling water) before use.
• To wash vegetables, allow them to soak in a bowl of cold water with a teaspoon of salt, to remove dirt or bugs.
• Great to add to salads, stir fry's or as a side for many dishes.
• Between usage, be sure to tightly seal the jar to allow for the pickling process to continue.