Notes about Recipes in this book

• Brined peppers

  • Dannausc on August 19, 2018

    I made this with a mixture of jalapeño, poblano, and Anaheim peppers. I cut them into rings. It was easy and worked well. I let them ferment for four weeks.

• Sweet pickled lemons

  • Three_Quarters on August 26, 2013

    Fantastic recipe. I used meyer lemons that my boss brought in from home. I'm very fortunate to have loads of free citrus in the winter here in Florida. I look forward to making more next season.

• Pickled eggplant cubes

  • Barb_N on November 02, 2014

    I used the tiniest of the fairy tale eggplants for this batch- some no bigger than my thumb. I didn't peel or cube them and used the last of the basil from the back patio.

• Lebanese pickled eggplant stuffed with garlic

  • Barb_N on November 02, 2014

    I have a batch of these brining right now, so taste test is pending. I used 3 inch eggplants as recommended but they were hard to stuff. Also, half the batch ended up mushy during steaming. If possible I would steam them in one layer.

• Russian soured cabbage

  • Three_Quarters on August 22, 2013

    This is a great recipe. First time I tried fermenting and it turned out beautifully. I used Bok Choy instead of traditional cabbage because it grows like a weed in my garden. The cranberries were my favorite part, salty and tangy and they just pop in your mouth. Ate it straight as a side, or over brats on a bun with a little whole grain mustard. Yum!

• Pickled figs

  • Barb_N on September 20, 2014

    If you use Black Mission figs, the vinegar turns a gorgeous magenta. I intend to use that by itself after these are done curing. I found this as a blog adaptation of another recipe in the book (pickled cherries) and realized I had come round to the original. Changes I made from both recipes- brine made from vinegar and wine, no salt, spiced with allspice berries, star anise and lemon peel. I'll report back in a month when they are ready to eat.

• Pickled fennel with orange

  • Barb_N on September 20, 2014

    One of the first pickles I ever made. The orange is a nice counterpoint to the fennel and looks beautiful in the jar. Easy peasy. A nice addition to a charcuterie or pickle plate.

• Moroccan pickled beets

  • Zephyrness on August 28, 2022

    Family loved this. Roasting beets is time consuming, but the actual prep time is pretty short. You could start these after lunch and have them ready for dinner. We get a lot of beets from our co-op and this will become a regular preparation.