to cool right down again and may become soft.
simply combine all the ingredients and bring carefully to the boil. while you’re waiting, prepare the jars.
jars: there are two types of jar available: narrow neck, and wide. wide necks are easier to deal with when filling, and later when you’re trying to get a forkful of pickles out onto your plate. wash the jars with very hot water. rinse them thoroughly, making sure there’s no soap left in them at all. leave them filled with clean, hot water until required.
jar lids: put the lids in a saucepan of boiling water, then turn the heat off – but keep a lid on 