This page is dedicated to the pickle, not necessarily the transformed cucumber. The Art of Pickling uses a low pH (below 4.6) liquid, usually vinegar, yet this pH can be created as a byproduct of fermentation (sauerkraut | kim chi). The technique of pickling can be applied to vegetables, fruits, meats, eggs, fish and dairy, making food items last longer, enjoyed later and provide increased nutritional benefits than their un-pickled counterparts. Pickling is a great culinary invention that not only preserves food, it adds acidity to dishes, condiments and meals.
This page lists all the Assorted Pickle Recipes found on this online cookbook. This resource page is designed to inspire you to look at preserving nature’s harvest, using vinegar or fermentation, to enhance produce | meat | dairy and using it, to create a delicious meal.
