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I flavour the white wine vinegar with juniper berries and lemon peel as a nod to real gin but you can leave them out if you don’t have them in your pantry.
1 Cut the cucumbers into quarters, lengthwise, and remove the seeds; then julienne the flesh. Thinly slice the radishes and fennel. Now rub the vegetables well with the sugar and salt and leave to stand in a colander for 30 minutes. Pat dry. You can rinse the vegetables gently, but be careful not to make them too watery again.
2 Meanwhile, heat all the ingredients for the pickling liquid together until the sugar has dissolved, but don’t let it boil. Allow the pickling liquid to cool to room temperature then pour over the drained vegetables. Refrigerate for 1 hour before you tuck in.
