Whether they're stuffed into a burger, chopped through a salad or eaten straight from the jar, homemade pickles taste miles better than the stuff you can get from the shops. Learn to make your own and once you've got the pickling basics down you can start playing around with different fruit and veg, vinegars, sugars and flavour combinations. The possibilities are, quite literally, endless.
I’ve included a couple of my favourite recipes for you to try. Classic Dill Pickles and Sichuan Pickled Plums. Give them a shot and use them as a jumping-off point for dreaming up your own tangy creations.