ood preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include:

• Half Sours (deli dills)
• Tabasco-Style Hot Sauce
• 48-Hour Mixed Garden Pickles
• Spiced Pickled Plums

Make the most of garden and farmers' market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.