The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition)

Love this pickling book! I got started with Pickling 2 Summers ago when my veggie garden was going crazy. I needed to figure out to do with the surplus of veggies and pickling seemed like the best option. Because there is a technique (though an easy one) involved with pickling, I thought getting a book for recipe ideas might be a good idea.What's awesome is that the first 30ish pages (known as the "Pickler's Primer") of the book are all informative about different techniques, types of salts and vinegars, methods of canning, etc. It teaches you just about everything you need to get started on your pickling journey! I was able to learn about different pickling techniques from other countries and cultures as well as those that are more standard to the US. I definitely recommend reading this section before getting started!Once inside the actual recipe portion of the book, there are no limits! From your standard pickle recipes to those all over the world. This book covers all sorts of fruits, vegetables, spices, vinegars, herbs, etc. There is a chapter on chutneys, salsas and relishes, which I love. The book even has a chapter dedicated to pickled meats and eggs!Some of my favorite (non traditional) recipes from the book are as follows--Corn Relish with Tomatoes-Spiced Blueberries (LOVE these for craft cocktails)-Pickled Mushrooms with Ginger and Red Wine-Marinated Dried Tomatoes-Really Quick Dill Pickles (as well as the fried pickle option on the opposite page!)I've attached a few photos of these recipes so you can get the jist of what this book offers. I've been making awesome pickle recipes for several years now with this book and haven't even scratched the surface of all of the recipes what it includes.

I haven't yet started making too many of the recipes since gardening season is done and I already took care of most my vegetables. So why did I give it a five stars? It is the most all encompassing book on pickling I have seen and this is the first I chose to buy. (I have borrowed others from the library in my search.) What surprised me was finding a recipe for escabeche (pickled fish) that my Puerto Rican mother used to make, not exactly the kind of recipe you would find unless you were searching in the internet. I also found one for mixed vegetables very similar to the one I make all the time and everyone seems to love.UPDATE: I've tried more of the recipes and to be honest, I let the hype of other reviewer get to me, plus the fact it has so many recipes. This is supposed to be a revised version and it would seem not all the recipes were revised to take into account the latest information (even on the year it was revised). I hate wasting food. Definitely not a five.

I have been making refrigerator pickles and vinegar pickles for a couple of years now. Then a chef said to me, "Have you ever had pickled eggplant?" No actually I had not but I wanted to. So I started my search. First I want to say thank you to any and all reviewers out there who take the time to rate and write about a purchased product. I read all reviews before deciding to make a purchase. This book got rave reviews but I still thank those of you who were confused and gave a three or four star. That is honest and I need honest to make an informed choice for myself. I love this book. I think the research Linda Ziedrich did on the food and perserving food was extensive and informational. I like the bit of history she writes. My family did not pickle anything. We were jam makers, so I am sure I will be purchasing Linda's book on jams and jellies too.I never knew you could use cherry or grape leaves in making pickles to perserve crunchinessI never knew you could pickle apples.I am now going to make Italian pickled Raw Eggplant and Pickled Eggplant cubes thanks to this book. I can't wait to give these as gifts for Christmas and house warming gifts. This book will get extensive use every spring and summer and year after year. I hope my daughter learns to love pickles like I do.UPDATE: 1/18/13 I gave the pickled eggplant and pickled mushrooms as gifts for christmas. Huge rave reviews. I think the best surprise was the different mushroom flavors from fresh to dried mushrooms and how long they keep in the refrigerator. I still have the Zydeco Green Beans in my refrigerator. They are fantastic snack. I would like to try the pickles again, my first batch went bad. I believe it was error on my part and not the recipe. Like I said before, the recipe has to be followed, and I think I had my weights incorrect. THis book will be with me a long long time

There are a lot of interesting recipes in this book. It's a good book for people who have a lot of canning experience as well as those new to the process. I like some of the quick pickles, too. Not everything has to sit around for weeks before you can eat it.

I was prompted to buy this because I wanted to have more control over what is in my family's food. I had been looking at the three or four books that seem to be the current favorites and finally decided on this one. Great choice! I tried canning once in my 20s and it was, ummm...not successful? Having avoided it since, I needed a book that was pretty detailed. This was well-written and gave me confidence that the author knew what she was doing. The lack of pictures is not relevant to me. I know what jellies, jams, chow chow, pickles, etc. look like; I just needed to know how to make them. The recipes are good and not overly salt-laden. Of course, you can use most as templates and adjust to your own taste. I have made sweet pickles, chow chow, chutney, pickled okra, and several jellies, so far. Combine this book with google and the instructions contained with your Ball jars and you are set. Cannot recommend enough.

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Fabulous book loaded with mouth watering recipes, personal expieriences, a history lesson and much more !! Well written and easy to comprehend. A great addition to my canning library and to anyone else's who takes their pickles seriously. Bravo !!

Very versatile and simple recipes. User must stick to type of ingredients most importantly salt - suggestion to all Indians use sendha namak only for successful pickling

Beautiful book. Gave to my sister for her wedding as part of a pickling gift basket.

I consider this book to be exceptional value for the money. Not only containing a vast number of mouth-watering recipes but loaded with a great number of tips and useful background info. It is virtualy, a very extensive, guide to the art of pickling! It was obviously written by by a lady who knew her subject well through both practical and acedemic endevours.