I welcome you to the world of pickling. Save your veg from meeting its end in the bin by covering your favourite vegetables (even fruit if you’re adventurous) with vinegar and leaving in the fridge to work its magic. From pickled red onion levelling up a delicious plate of tacos by adding a tangy and refreshing twist, to pickled gherkins complementing the piece of cheese you pick up on your way past the fridge.
If you’re looking for a more creative way into the pickling world, making your own is not as daunting as you may think. Standard pickling (the stuff you find in the shops) has been made shelf-stable through the canning process, but something called quick pickling gives a similar product at home without getting far too familiar with botulism, a rare illness caused by canned foods. If you’re as lazy as me, you can even cheat and freestyle with shop-bought pickles by spicing them up (quite literally) with a squirt of sriracha and giving it a good shake.