Pickled pantry (Storey Publishing LLC)

Millions of people are discovering that growing and harvesting their own vegetables is only half the fun. It's just as gratifying to preserve that food for year-round eating - and there's no tastier way to stock the pantry shelves than żeby making pickles and relishes. The "Pickled Pantry" is a fresh, contemporary guide to pickling the abundance. The book provides a whopping 185 recipes for putting up everything from apples to zucchini. There are techniques for making fermented pickles, salsas, relishes, and chutneys; freezer and refrigerator options; and recipes that feature pickles front and centre. There are instructions for single jars and small batches, as well as ways to preserve a bumper crop of produce. Chesman's recipes are as diverse as they are delicious - from Korean kimchi to French jardiniere, from chutneys to chow chow, and from classic bread and butters to rosemary onion confit, Italian tomato relish, and even pickled watermelon rinds.