Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand ...

Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining ...