Slice the nectarines in half and remove the pits. Then slice into half-moon slices. Place into a clean container/jar. (A kilner/mason jar works well.)

Combine the vinegar, water, sugar, and spices in a saucepan. Bring to a boil and take off the heat, stirring to dissolve the sugar.

Pour the hot pickling liquid into the jar, spices and all, until the nectarines are covered.

Leave the jar ajar (pun very much intended 😜) to let it cool to room temperature. Then cover and store in the refrigerator.

These pickled nectarines will be ready to consume within 2 days, but they can keep for 2-3 months, or more if they’re sealed and stored well! The flavour will intensify the longer they're stored.

Separate the shimeji mushrooms into individual pieces (if using other mushrooms, separate them into smaller pieces as you see fit). Then clean the mushrooms under clean, running water. Place them into a clean container/jar. (A kilner/mason jar works well.)

Combine the rice vinegar, balsamic vinegar, water, sugar, salt and bay leaf in a saucepan. Bring to a boil and take off the heat, stirring to dissolve the sugar and salt.

Pour the hot pickling liquid into the jar until the mushrooms are covered.

Leave the jar open and let cool to room temperature. Then cover and store in the refrigerator.

They’ll be ready to consume within 24 hours, but they can keep for up to 2-3 months, or more if they’re sealed and stored well. Remember, the flavour will intensify the longer they're stored.