PICKLING is one of the hottest food trends hitting kitchens across the country.
Preserving your food means it lasts longer, helping to cut down on waste and save cash.
The process works with a variety of fruits and vegetables.
Plus, it is fun and easy to try.
Here are the essentials to take on board . . .
STORE TIGHT: For pickling, you will need airtight and sterilised jars if you are planning to store for longer periods of time.
You could use old jam jars with wax paper over the tops and secure them tightly with an elastic band.
A pack of six preserving jars is just £8 from Hobbycraft.
To sterilise, wash jars in hot, soapy water and put upside down on an oven tray.
Put in a pre-heated oven at 180C for about 15 minutes.
ALL ROUNDER: You can make a pickle using odd bits of veg that need using up.
Think carrots, cauliflower or cabbage all cut into bite-size pieces.
Add 250ml of white wine vinegar, plus one tablespoon of sea salt and one tablespoon of caster sugar to around 400g of veg.
Give it a good shake and keep in the fridge for up to eight weeks.
EXPERIMENT: Once you have made a couple of batches of pickles, try getting creative with flavours and the food you are preserving.
A red onion pickle is perfect for sandwiches and salads.
Slice into fine strips, lengthways.
You can use apple cider or red wine vinegar and add star anise, coriander seeds and black peppercorns for more interesting flavours.
Sweet and sour pickled cucumber is also delicious.
Cut into finger-size portions and sprinkle with salt and leave for an hour to draw the moisture out.
Wash and put the cucumber in your jar.
Then mix 150ml of your chosen vinegar with 75g of caster sugar, boil until the sugar dissolves and pour over the cucumber.
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