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.

• Dutch lunch spears, by the quart

  • hillsboroks on September 02, 2020

    We love the flavor and fresh crunch of these pickles plus the ease of a no-canning recipe. I used the handful of leftover pickling cucumbers from making my regular canned dill pickles and sliced them crosswise and they just filled a quart jar. I have access to grape leaves so I did add one of those. Whether because of the grape leaf or because these pickles are never heat processed the crunch is amazing.

• 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

  • Clara52 on February 06, 2022

    Pickled beets that are low in sugar and very good.