Pickles are the new jam. Pickling and preserving have come back into vogue, not out of necessity but out of want – and a need to get back to the basics, to connect with our food and control what goes into it. During the harvest season, it’s sometimes tricky to come up with ways of preserving all that’s at its peak – pickling, it turns out, is a prefect preserving method for far more than just cucumbers; beets, carrots, beans, even chard stems benefit from a dip in spiced brine. And they don’t have to be made in large batches – if you have 10 minutes, you could have a jar of snappy homemade pickles in your fridge. It’s a cinch.