If you’ve made our Curd, Blueberry, Beetroot and Watercress Salad, and you’re looking for something to do with the leftover whey, you can’t go wrong with this. It makes a lovely jar of savoury veggie pickle that goes very well in a bowl of noodles, is gorgeous in a cheese sarny, and is lovely on the side of a salad. The veg here is a suggestion, feel free to try it with all sorts of veggies, and do let us know how you get on. You’ll need a 2 litre mason jar with a tight fitting lid

2 tbspns sea salt

750mls whey

1 small cauliflower, cut into florets

4 carrots, cut into slices

1 red pepper, cut into 2.5cm chunks

1 bay leaf

1 tbspn whole dill stalks

2 tsps coriander seeds

1 tsp yellow mustard seeds

½ teaspoon black peppercorns

1-2 grape leaves (optional, to help keep pickles crisp)

• Wrap the dill stalks in the bay leaf, and tie it up tightly with some string

• Combine salt and whey in a bowl, and give it a good stir, making sure all salt is dissolved

• Add the grape leaves, if you’re using them, to the jar. Add the bay and dill bundle. Add the remaining ingredients, then pour the whey over the vegetables, leaving at least 2cm of headspace at the top of the jar. Make sure the veggies are completely covered by the liquid. If necessary, roll up a wodge of tinfoil and put it on top of the vegetables to hold them under the whey

• Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and burp the gases produced during fermentation

• When pickles taste to your liking, usually about three days, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month