Put the vinegar, English mustard, garlic, mustard seeds, sugar and 1 teaspoon of salt in a saucepan. Gently bring to the boil, until little bubbles form around the edge of the pan.
Add the vegetables and stir well to coat them in the liquid, then remove from the heat. Press the vegetables into the liquid, then leave to pickle for 1 hour, stirring occasionally. When cool, drain off the liquid and serve immediately, or store in a sterilised jar and chill until needed.
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