Piccalilli is a relish made from chopped vegetables, mustard, vinegar and hot spices, also known as a yellow mustard pickle. It is an English interpretation of an Indian pickle, and is a vital addition dolloped onto a cold meat and vintage cheddar cheese sandwich, or on a Ploughman’s plate.

Pretty in pink indeed are pickled radishes. Grab a couple of bunches of rosy pink radishes in season and preserve their goodness, crunch and colour for another day. Pickled radishes are the perfect addition to sandwiches, salads, vegetable dishes and curries, and are a delicious match for grilled seafood. Pickling is quite a simple thing to do and the resulting display of colourful jars in your pantry makes it a most rewarding task.

It was Mr G’s love of both gherkins (baby cucumbers) and pickled onions, served as an afternoon snack on crackers with vintage cheddar that introduced me to enjoying these pickled delicacies. The pickle had been the very thing I would extract and discard from my burger, but now I enjoy them and delight in pickling and bottling my own.