3 large gherkins
½ red capsicum
12 cm piece telegraph cucumber
2 tablespoons of the brine from gherkins
1 tablespoon honey
1 tablespoon hot English mustard
herbs from the brine
Quick Mustard Pickles: Slice the gherkins and capsicum thinly. Halve the cucumber, scrape out the seeds with a teaspoon and slice thinly.
Whisk the gherkin brine, honey and mustard in a bowl. Scoop out any herbs that are in the gherkin jar, chop finely and add to the dressing. Combine the vegetables and dressing and leave to marinate, for a couple of hours if possible or up to 3 days, covered in the fridge.