Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at your local market. But pickling isn’t just about preserving: It’s a way to create mouthwatering condiments and side dishes that add endless variety and vibrant flavors to the table.
Making these salty, sour, sweet, and tangy treats isn’t hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:
- An international range of pickles from American favorites to adventuresome ideas from Asia, the Middle East, and Europe
- Recipes for canned and put-up pickles as well as quick pickles for the fridge or freezer
- New techniques for preventing yeast and mold growths on fermented pickles
- Recipes for using pickled produce in chutneys, salsas, relishes, and more
- Expert safety guidance and tips
From Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.
