Dill pickled cucumbers

Forget shop-bought gherkins and pickles – making your own preserved cucumbers is much tastier, and easy to do too

Pickled carrots with garlic & cumin

Preserve carrots for an easy storecupboard side to serve with Middle Eastern flavours – add a spoonful of harissa for extra heat

Pickled beetroot

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Pickled radishes with ginger & chilli

Preserve crunchy radishes in tangy spiced vinegar for a delicious addition to a salad or Asian-inspired main dish

Pickled green beans

Use up a glut of green beans by preserving them in a spiced pickling vinegar – serve with a slice of terrine, pâté or in a salad

Spiced pickled shallots

If you like pickled onions you’ll love this easy preserved shallots recipe – perfect with cold meats or alongside a ploughman’s lunch

Green tomato chutney

This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice

Cinnamon-scented plum jam

This delicately spiced jam is a gorgeous way to preserve the taste of autumn fruits – delicious spread on hot buttered toast or teacakes

Grilled corn with chilli mayonnaise, coriander & feta

Upgrade this classic barbecue side dish by brushing with a spicy, creamy sauce and adding crumbled cheese and fresh herbs

Hot & sour aubergine

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar