Pickling everything : Foolproof Recipes for Sour, Sweet, Spicy, Savory, Crunchy, Tangy Treats (Countryman Know How)

Introduction: why pickle? -- What makes pickling safe? -- Gear and ingredients -- Sassy sour pickles -- Refrigerator pickles -- Sweet and sour pickles -- Some like it hot -- Pickled fruit -- Pickled cheese, eggs, fish, and meat -- Pickled nuts, seeds, grains, and beans -- Pickled herbs -- Something for nothing -- Troubleshooting. 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 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.