Our favourite pickle and preserve recipes

From cauliflower piccalilli, quick pickled root vegetables and David Chang's kimchi, now's a good time to bottle up the season's produce for keeps.

The age-old art of pickling never goes out of style. Bottle up the best of the season's produce for keeps – a cauliflower piccalilli makes a welcome addition to a ploughman's lunch spread, and we'd happily put David Chang's kimchi on... just about anything, really. For a earthy, umami pickle made sans vinegar, try Rough Rice's recipe for nukazuke (bran-fermented Japanese pickles).