Learn to pickle everything, from the author of Preserving Everything

Simple recipes for both fermented and vinegar-based pickles

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. She includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 75+ recipes include:

Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums

Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.