Sweet slivers of rainbow carrots on charred mackerel. Slices of delicate sprouting fennel with a hunk of mature cheddar. Pink-tinged rounds of sharp radish sprinkled over a hot kale salad. Pickles are having a moment. Brilliant at giving extra depth of flavour and texture, not only do crunchy pickled vegetables look fantastic and taste wonderfully fresh, the fermenting process helps preserve probiotics, aiding the production of healthy bacteria for better digestion. Start with a classic pickling liquid – three parts water to two parts vinegar to one part sugar, with salt to taste, heated in a saucepan – and experiment with the fruits and vegetables in our recipes below.
Stock up on kilner jars
“FRESH, vibrant and full of goodness
– try your hand at pickling”