Pickling Everything: Foolproof Recipes for Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats

by Leda Meredith

From vegetables and fruits to eggs, cheese, and nuts, Leda Meredith unlocks the secrets to pickling  everything. Pickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything , food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods. 100 color photographs

Genres: Cookbooks, Nonfiction, Food, Cooking

272 pages, Paperback

Published March 5, 2019

Reviews

[Sarah · Rating 2 out of 5]

Avocado one with red onion stands out, altho I think sometimes the chopping can be off in some recipes. I'll try it probably for some crackers or toast. Or ryvita type things, which are always nice for an alternative. Wheat things are com si com sa (pardon my spelling, if it's wrong) type thing. D
(I'm not french.)

[Kathleen · Rating 3 out of 5]

Some interesting pickle recipes, though generally for such small quantities of vegetables to be less useful to the home gardener with a lot of produce to put up. It’s easy enough to scale the recipes up. But relatively few are for canning, so storage after the fact could become an issue.