Pickling is one of the oldest and easiest methods of preserving vegetables. Home pickling is back in style, not only because people wish to know where and how foods are prepared, but because it offers more nutrients than alternatively preserved foods. This book provides an insight into the traditional techniques and local delicacies, such as the Korean kimchi and the Balkan sarma, as well as the universal classics (cucumbers, beetroots, cabbage). With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, it distils the knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to taste. You will learn more about the nutritional benefits of pickles and their richness in vitamins. Richly illustrated and with a comprehensive and exciting recipe list, this is the perfect sourcebook for every cook who wishes to rediscover pickles. SELLING POINTS: ? 20 easy-to-follow recipes of traditional pickles from all over the world ? Recipes of traditional meals with pickles ? A traditional way of preserving food for readers interested in mindful food choices and better health ? With the revival of farmers' markets, home-made pickles are back on trend 60 photographs
