Your guide to pickling: waste less, eat well, and boost your gut health

Born in Prestatyn, North Wales, Daniel ap Geraint is the head chef of The Gunroom restaurant, Plas Dinas in Caernarfon, one of Wales’ most exciting dining spots. His love for food started in his Nain’s (Welsh for grandmother) kitchen, where every meal was packed with flavour and heart.

After cutting his teeth in top Welsh kitchens, Daniel quickly made a name for himself, landing his first head chef role at just 23 and later opening a Michelin-recognised restaurant. Now, at The Gunroom, he’s known for bold, seasonal cooking, showcasing the best local produce through his ever-changing menus.

Preserving and maximising flavour is at the core of his approach - making pickling a natural fit.

Pickles - they’re more than just a tasty addition to your sandwich. Pickling is an age-old method of preserving food that not only reduces waste but also packs a punch in terms of flavour and gut health.

Why pickles?

• A solution to food waste

  We’ve all been there - buying a bag of fresh produce only to find it wilting in the fridge a week later. Pickling is a fantastic way to save those vegetables from the bin and extend their shelf life for months. Instead of throwing away slightly soft cucumbers or excess carrots, turn them into tangy, crunchy delights.

• Sustainable and budget-friendly

  With food prices rising, making your own pickles is an affordable way to add flavour and variety to your meals. By pickling seasonal produce, you can enjoy your favourite veggies year-round without the environmental cost of out-of-season imports.

• Good for your gut

  Fermented pickles (as opposed to quick-pickled ones) contain probiotics that help support a healthy gut microbiome. These good bacteria aid digestion, boost immunity, and may even improve mood.

There are two main types of pickling: quick pickling and fermented pickling.

1. Quick pickling (for instant gratification)

Quick pickles are made by submerging vegetables in a vinegar-based brine. They’re ready in just a few hours or days and don’t require fermentation.

How to make quick pickles

What you’ll need:

• 2 cups vinegar (white, apple cider, or rice vinegar)

• 1 cup water

• 2 tbsp salt

• 2 tbsp sugar (optional)

• Your choice of vegetables (cucumbers, carrots, onions, radishes, etc.)

• Spices (garlic, dill, mustard seeds, peppercorns, chili flakes - whatever you fancy)

Steps:

1. Prep your veggies: Slice them thinly for faster pickling or leave them whole for a crunchier texture.

2. Make the brine: Heat vinegar, water, salt and sugar in a pan until dissolved. Let it cool slightly.

3. Pack the jars: Fill sterilised jars with your vegetables and spices.

4. Pour the brine: Cover the vegetables completely. Seal the jar and let it sit in the fridge for at least 24 hours.

Tip: These will last in the fridge for up to a month.

2. Fermented pickling (for the health benefits)

Fermentation is a natural process where bacteria break down sugars, creating that signature sour taste and loads of probiotics. Unlike quick pickles, these don’t use vinegar but instead rely on salt and time.

How to make fermented pickles

What you’ll need:

• 1 tbsp sea salt per 2 cups of water

• Fresh vegetables (cabbage, cucumbers, carrots, etc.)

• Garlic, dill, bay leaves, or other spices (optional)

• A clean jar

Steps:

1. Dissolve the salt: Mix salt into water to create a brine.

2. Pack your jar: Tightly pack your vegetables and spices.

3. Pour the brine: Ensure the vegetables are fully submerged (use a weight if needed).

4. Cover loosely: Fermentation produces gas, so don’t seal the lid too tightly. Let it sit at room temperature for 5-10 days.

5. Taste and store: Once they taste tangy enough for you, move them to the fridge.

Tip: Cloudy brine and bubbles mean fermentation is working - don’t panic.

Get creative with flavours

Once you’ve mastered the basics, experiment. Try:

• Spicy pickled carrots with chili flakes and garlic

• Lemony fennel pickles for a fresh, bright taste

• Pickled green beans with mustard seeds and black pepper

Give it a go

Pickling is an easy, rewarding way to cut down on food waste, add probiotic goodness to your diet, and bring bold flavours to your table. Whether you go for quick pickles or gut-friendly fermented ones, homemade pickles are a delicious step towards a more sustainable kitchen.