Salty, spicy, sour, or sweet.
You can make pickles any time of the year with this all-new edition of our favorite picking book. The new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:
- Pickles from all over the globe, from down-home American favorites to adventuresome new ideas from Asia, the Middle East, and Europe
- Recipes for canned and put-up pickles and also for super-easy 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