Dissolve the salt in the water and cover the sliced fennel. Leave covered overnight at room temperature

The nest day, preheat the oven to 160°C/gas mark 3 to sterilise the Kilner jar

Remove the rubber seal from the jar, wash well in soapy water and then dry in the oven for 20–30 minutes. Sterilise the rubber seal separately in Milton solution. Fill and seal the jars while hot

To make the pickling liquor, bring the cider vinegar and spices to a boil and leave to simmer for about 15 minutes

While the vinegar is heating, drain the fennel well

Stir the sugar into the vinegar and taste, adjusting if necessary to your own preference

Pack the fennel into a hot sterilised jar. When two-thirds full, cover with the spiced vinegar, prodding down to ensure the spices get right down into the pickle. Fill the jar carefully until well-crammed

Top the pickle with rapeseed oil so that all the veg is covered; seal the jar and leave to cool

You can eat the pickle straight away, or keep in the fridge. Advice varies as to how long your pickles will last – my suggestion is not to worry but to keep a casual eye on things. Signs of cloudiness or a bad smell hint that the pickle is no longer good to eat but it should keep well refrigerated for a few months