If the mere mention of pickling brings back memories of soggy childhood picnics munching sour pickled onions and stale pork pies, it’s time to readjust your thinking. With bars selling shots of pickle juice, kimchi now a menu staple, and pioneering chefs such as Craft London’s Stevie Parle pickling all types of seasonal produce from mushrooms to sloes, preserving looks set to become one of the biggest foodie trends of 2016.

Rather than just a relish, pickled produce is increasingly the star ingredient in salads, curries and even desserts. “The process can transform a distinctly ordinary vegetable into something fantastic and full of flavour,” says Parle. “In fact, pickled produce provides at least 30% of the flavour on our menu.”

And the trend is now making its way into our homes – sales of Kilner jars, pans and preserving spoons at Lakeland have gone up by 400% in the past year. “Pickling is having a renaissance. It’s a sensible way to give food longevity, plus vinegar has probiotic qualities, so it fits with the trend for better eating,” says long-time preserver Kylee Newton, author of The Modern Preserver. “It’s easy, as you don’t need any specialised equipment, plus you can have fun with different spices and vinegars.” Here, she picks four of her favourite things to pickle and shares the basic brine recipe to get you started.

From relish to main event: how to get in on the pickling trend at home