I made bread and butter pickles, dill pickles, dilly beans, pickled figs, corn relish and pickled grapes.
I made this delicious sweet tomato chutney. I went through gallons of vinegar and many pounds of sugar. And I smile every time I open one of those jars, or receive compliments from those lucky enough to receive them as gifts.
Whether you are a veteran preserver, or new to the art, The Joy of Pickling can help guide you along. A nice primer on the how to do, safely starts the book, with sections of recipes divided into type of pickles.
There is a section on quick pickles, and I am eyeing the Pickled Fennel with Orange (pg 174) and the Pink Pickled Shallots (pg 292).
I am also pretty crazy about the section on chutneys and ketchups. Sure, I like a puddle of Heinz when I succumb to my occasional cravings for Tater Tots, but homemade ketchup rocks. (I made cranberry ketchup once which rocked on sandwiches).
The companion volume The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruitswould also make a great gift.
Sour, Spicy, Salty, or sweet - discover the Joy of Pickling!