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 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.