Pickling surplus veg

Our kitchen’s been in full glut-busting mode. A local cucumber haul became sweet, tangy, super-crunchy bread and butter pickles — perfect for jazzing up a cheese sandwich.

We’ve also been playing with a curried root pickle, AMAZING on cheesy chips or tucked into chicken burgers. These market specials are a good reminder of what fermentation’s all about: making the most of a glut and turning it into something delicious and nutritious.

September’s perfect for pickling. Whatever you’ve got piling up — or spot going cheap at the supermarket — pickle it! Just chop your veg evenly, brine with 2–3% salt, add your fave herbs or spices, let it ferment and most importantly - have fun experimenting! Each jar reduces waste and preserves late summer flavour.