SALT THE VEGETABLES: Layer the cucumbers, bell pepper and shallots into a colander, grind over a little sea or kosher salt, then toss to combine. Allow to drain for 30 minutes, then rinse and pat dry.

PREPARE THE BRINE: In a small saucepan stir together 500ml (2 cups) water with the vinegar, sugar, salt, mustard seeds celery seeds and turmeric. Heat gently, stirring until the sugar has dissolved. Add the red pepper flakes or dried peppers if using, then remove from the heat.

COMBINE: Pack the cucumbers, bell peppers and shallots into clean glass jars, with a sprig of dill in each. Pour over the warm brine, making sure the vegetables are completely covered with the pickling liquid. Screw the lids on tightly and shake gently to combine.

CHILL: Refrigerate for at least 8 hours before eating. Refrigerator pickles will last 7-10 days if kept well chilled.