PICKLING
Rediscover the magic of self-sufficiency by growing your own vegetables specifically for pickling and fermenting. It's not just about the unrivalled taste of home-grown produce, it's about maximising the harvest from your garden, putting gluts to good use and preventing waste. Even as winter's chill nips at our heels, your pantry shelves can remain full of colourful jars of pickled beetroot, tangy cabbage kraut and fiery jalapenos. Enjoy the fruits (or rather, veg) of your labour year-round, basking in the satisfaction that it's all from your very own plot – because there's nothing quite like crunching into your own preserved creation on a frosty winter's evening.
AN EARTHY GEM
Let's start with beetroot, perhaps the most pickled veg apart from
