Book Review

Handbook on Making Delectable Pickles

Whenever I make a sandwich the most important items I add is not mayo, or meat, rather it is the pickled vegetables including jalapenos, banana peppers, dill slices, etc. It is true the bread, meats, cheese, etc. provide the bulk of calories and nutrition in a sandwich, but without the pickled vegetables there is no allure to the complete meal. 

Personally speaking I have always bought pickles from the grocery store, that is until now. I just chanced upon the book Super Easy Pickling and Fermentation - 3-in-1 Cookbook for beginners, by Oscar Higgins which details the processes, tricks, and nuances to make tasty, nutritious, and healthy pickles in the comfort of your home. Making pickles at home not only gives us the satisfaction but also saves a ton of money - great in this economy. 

The book divided into three convenient parts for easy reading and learning is a detailed guide for the beginner and a great primer for those with experience. The first part titled Pickling and Fermentation for Beginners deals with the basic questions on how to get started, the science behind pickling, advancing the techniques, and finally a chapter dedicated on tips to create a signature preserves. "Pickling and fermenting offer plenty of benefits, allowing you to preserve some of the food your garden provides," writes Higgins in the introduction to pickling chapter. 

The second part is my favorite section as it details how to make amazing fermented vegetables and the essential tools, ingredients, and techniques. Also included are a few beginner friendly recipes to get started. The section on selecting vegetables for pickling is quite an eye opener, which is indeed the separation between great pickles and mediocre ones.

The last section is dedicated to Japanese Pickled Vegetables and details the different fermentation styles followed in Japan. The introduction also details the cultural significance of Japanese pickling. Different techniques like the Shiozuke, Nukazuke, Misozuke, Sugukizuke, among others are explained in brief detail in this section and provide an appreciation to the special Japanese techniques of fermentation.

Overall I think it is quite a voluminous book that spans across 492 pages of information, instruction, and advise to wannabe picklers and experienced fermentation experts.