Begin by preparing the pickling mixture. Place a small pan over a low heat and add the sugar and vinegar. Gently heat, stirring well until the sugar has dissolved fully, then remove the pan from the heat and leave to cool

Slice the myoga lengthways into quarters and place in a jar or suitable container. Pour the pickling mixture over the top, ensuring the myoga is fully covered, then seal and transfer to the fridge overnight

Drain the myoga from the pickling mixture to serve, or store in the fridge for up to a week