After a lot of hard work for the past several months, I’m excited to officially announce that my first cookbook is coming out: The Complete Guide to Pickling. It’s packed with essential information and 125 flavorful recipes, including homegrown classics and international flavors. You’ll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, krauts, chutneys, and more.
This month’s posts will focus on the book, including sneak peaks at recipes, bonus info about the project, and a new digital recipe collection that uses the pickles.
Get the Scoop
“I have pickle brine in my blood.” So begins The Complete Guide to Pickling. It’s true: I grew up helping to make and scarfing down pickled homegrown produce. If you’ve been following the blog, you’ve learned from some of my experiences and enjoyed some of my go-to recipes. Hopefully you’ll be as excited as I am to see my love of pickling pulled into one book.
The book reaches far beyond what I’ve shared on the blog and taught in workshops. To come up with 125 recipes, I not only have refined and expanded on some of my longtime favorite pickles but also had a chance to explore new flavors. When I pickle for my own use, I’m generally preserving the bounty from my garden: cucumbers, asparagus, head cabbage, snap beans, beets, carrots, zucchini, and green tomatoes. In writing The Complete Guide to Pickling, I pickled (as my sister puts it) “all the things.”
This book gave me an excuse to perfect pickles I fell for as I traveled around the world, including soured cabbage and pickled mushrooms in Russia, pickled young ginger in Japan, salt-preserved lemons in Morocco, and salt-cured salmon in Norway. I also had an excuse to buy foods that are typically imported into my northwest Montana climate: pineapple for pickles, salsa, and a ferment beverage; shrimp and saltwater fish; bananas with jerk spices; and avocados for a surprising quick pickle. I was so excited about some of the recipes I created for the book that I added new crops to my garden this season (napa cabbage for Korean kimchi and pepperoncini for fridge-based munchies) or turned my standard “harvest” into pickles (cocktail onions, rhubarb, berries, and eggs).
It’s safe to say that no matter where you live; what you buy, grow, or forage; or how much time and energy you want to invest, The Complete Guide to Pickling includes recipes for everyone. Some can be prepared in minutes—and are ready to eat in the time it takes to cook dinner. Others require little hands-on time but want to sit for weeks to develop their full flavor. Some take more effort but can be enjoyed all year. In all cases, I walk you through each step and share lots of details on making delicious pickles.
Get the Book
The Complete Guide to Pickling will be released October 27, but you can preorder a copy on Amazon. If you live in the Flathead Valley, you can have copy in your hands even earlier by joining in the launch celebration. I’m also working to set up sales of signed copies on this website; to be the first to know when those are available, make sure you’re subscribed to the Twice as Tasty email list.
Twice as Tasty
When I told people I was writing The Complete Guide to Pickling, one of their first questions was “How do you use all of those pickles?” So I’ve created a special collection that provides a few answers. The Pickled Picnic shares recipes that use some of my favorite pickles and brines in appetizers, beverages, sides and enhancements, and mains. In it you’ll find recipes for Deviled Pickled Eggs, Briny Gibson, Spicy Grilled Corn, Miso-Marinated Grilled Shrimp, and Pickle-Topped Pizza. The Pickled Picnic will be available as a PDF exclusively through Twice as Tasty; look for more info on how to buy it in the coming weeks.
Get the book! Preorder your copy of The Complete Guide to Pickling today. Stay tuned for how to get your copy of The Pickled Picnic.