A01=Karen Solomon
A12=Alice Oehr
appetizers
Author_Alice Oehr
Author_Karen Solomon
bread and butter
canning
Category=WBTH
Category=WBW
ceviche
charcuterie
cheese
chips
chutney
cookbook
cooking
crock
dill
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fermentation
fermented
food preservation
fruit
gifts
gifts for pickle lovers
gut health
housewarming
jar
juice
kimchi
kit
kosher
ornament
pickle
pickling
prebiotic
present
pressure
probiotic
recipe book
salt
sauerkraut
seafood
spice
spicy
stocking stuffer
vegetables
Product details
- ISBN 9781797233703
- Dimensions: 152 x 152mm
- Publication Date: 23 Oct 2025
- Publisher: Chronicle Books
- Publication City/Country: US
- Product Form: Hardback
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"From the traditional sour dill and sauerkraut to the unique burdock pickles and green strawberry salsa, this book has something for every pickle lover." —Library Journal
Ready to get pickling? This brightly illustrated guide is your invitation to a voyage down the Great Pickle Highway, with 36 recipes for famous and funky ferments, along with a jarful of fascinating pickle tidbits and lore.
Pickled foods come in all shapes and sizes, from spicy, bold shreds of classic kimchi to slightly sweet, crunchy bread and butter discs. Inside Pickles, Illustrated, you’ll discover four categories of pickles: sour-ish, savory-ish, sweet-ish, and spicy-ish. Recipes for classics such as Pickled Red Onion sit alongside deeper cuts like Spicy Blackened Szechuan Pickled Peppers—all delicious options for your next charcuterie board.
Instructions for each recipe include the preferred pickling method as well as expert guidance on the type of salt best suited for that particular pickled delicacy (whichever fruit, veggie, seafood, or mix of ingredients it may be). The four preserving methods employed throughout are:
Sprinkled among the recipes are salty bits of pickle culture and traditions from around the world, like the origins of Kimchi Day in Korea and the history behind the ubiquitous pickle holiday ornament. In a pickle to find a gift for the pickle lover in your life? Relish this moment—you’ve found it!
Ready to get pickling? This brightly illustrated guide is your invitation to a voyage down the Great Pickle Highway, with 36 recipes for famous and funky ferments, along with a jarful of fascinating pickle tidbits and lore.
Pickled foods come in all shapes and sizes, from spicy, bold shreds of classic kimchi to slightly sweet, crunchy bread and butter discs. Inside Pickles, Illustrated, you’ll discover four categories of pickles: sour-ish, savory-ish, sweet-ish, and spicy-ish. Recipes for classics such as Pickled Red Onion sit alongside deeper cuts like Spicy Blackened Szechuan Pickled Peppers—all delicious options for your next charcuterie board.
Instructions for each recipe include the preferred pickling method as well as expert guidance on the type of salt best suited for that particular pickled delicacy (whichever fruit, veggie, seafood, or mix of ingredients it may be). The four preserving methods employed throughout are:
- Quick pickles, or quickles
- Refrigerator pickles
- Fermentation
- Salt-curing
Sprinkled among the recipes are salty bits of pickle culture and traditions from around the world, like the origins of Kimchi Day in Korea and the history behind the ubiquitous pickle holiday ornament. In a pickle to find a gift for the pickle lover in your life? Relish this moment—you’ve found it!
Karen Solomon has been a well-published food writer for over a decade. In addition to Asian Pickles, she’s also the author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It.
