Wash the snails and put them into a pot of cold water. Bring to the boil, put the lid on, turn the heat off and let steam for a while. When cooked, take out the flesh and discard the catseye and shell.

Boil up 1 cup vinegar, 1 cup water and 1 tablespoon sugar. Put the snails in for 2 minutes. When cooked, bottle and seal. Should be stored in a cool place and will safely keep for up to 3 months.