In case you missed the news: my pickling book went on sale this week! The Complete Guide to Pickling is officially out in the world for you all to read and enjoy. As a bonus, I’ve also released The Pickled Picnic, a digital recipe collection that uses some of the pickles in my new book.
Both the book and the bonus collection are packed with fun recipes. But if you’ve been impressed by the flavors I’ve shared so far, just wait until you get to the final chapter of the book. These pickled foods will take your pickling experience to an entirely new level. I know, because that’s what they did for me. Read more about fun pickles and learn to make Sweet Vinegar-Pickled Eggs
My love of pickles jumped several levels the moment I tasted my first batch of fermented pickles. I grew up with some delicious pickles: homegrown veg stuffed into jars, covered in vinegar brine, and sealed to enjoy all year. And I share many of those classic family recipes, some with modern twists for safety or flavor, in my new cookbook, The Complete Guide to Pickling. But I must admit: If you want to make truly amazing pickles, ferment them.
I talk a lot about fermentation in my new book. Whether you’re new to fermenting or have already fallen for salt brine, be sure to check out Chapter 1, where I explain the differences between vinegar-preserved and fermented pickles and walk you through my fermentation process, step by step; I also describe some of my favorite fermenting ingredients and tools in that chapter and offer many shortcuts for simply using what you already have in your kitchen. Then flip to Chapter 4 and drool over the recipes for fermented pickles. But don’t stop there. As you become more familiar with the book, you’ll realize that I’ve sprinkled fermented recipes throughout the remaining chapters of the book: Scratch-Made Sriracha, Fermented Rhubarb Pickles, Tepache, and more.
When most Americans think of pickles, they think of what I’ve gathered into the Fresh Pickle chapter in my new cookbook, The Complete Guide to Pickling: vegetables pickled in vinegar and either stored in the refrigerator or canned in a boiling water bath. The recipe list for that chapter includes some pickles that are likely old favorites (Kosher-Style Dill Pickles and Water Bath-Processed Beets) but also some fun, possibly new-to-you flavors (Curried Green Tomatoes and Szechuan-Spiced Cucumber Rounds).
But some of my new favorite fresh pickles fall in a later chapter of the book: Sweet and Fruity Pickles. I was surprised by how much I loved creating the pickle recipes in this chapter, because I generally turn up my nose at pickles labeled “sweet.” But that term is usually applied to pickled vegetables, like cucumbers and beets, that my brain doesn’t register as needing to be sweet. Fruit is a different story: whether I’m adding sugar or relying on the natural sugars within a fruit, my taste buds find that sweet and fruity pickles balance beautifully with the tang of vinegar or salt brine. Read more about fresh pickles and learn to make Fresh Pears with Lemon
My forthcoming cookbook, The Complete Guide to Pickling, opens its recipe chapters with quick pickles. If you think you don’t have time to pickle, polished off your favorite jar, or simply ran out of patience, this chapter is for you. Quick pickles are just like they sound: snappy, zippy, and ready to eat in anywhere from 15 minutes to 24 hours. They typically need just a handful of ingredients and a few minutes of prep. I make them in small, speedy batches.
A few tricks made it easy for me to create 25 recipes for the Quick Pickle chapter. Some use delicate vegetables, like avocados. Others thinly slice, smash, or grate their main ingredients, like Szechuan-inspired Smashed Cucumbers, Roasted Beet Pickles, and Ginger-Spiked Carrot and Apple Pickle. Some, like the Bell Pepper Slices in the photo, could be stored but lose their brightness over time. You’ll find other quick pickles scattered throughout The Complete Guide to Pickling: Sambal Oelek and Harissa are chile pastes that can be used as soon as they are made, several fresh salsa recipes are prep and eat, and many pickles based on fragile fruit, such as blackberries, peaches, and strawberries, are best the day they’re made. Read more about quick pickles and learn to make Russian-Inspired Pickled Mushrooms