There are dozens of techniques for pickling, a way of preserving and flavoring foods, usually fruits and vegetables. The Joy of Pickling has a seemingly endless array of pickle recipes, all for veggies packed with flavor, that you can make at home with a minimum of equipment and techniques that any home cook can master with ease. I’ve made dozens of recipes from this book and my family and I have enjoyed them all. I especially like the fresh (uncooked) pickles, but many of the heat packed pickles like dill carrots are so crunchy and brightly flavored that they taste and feel fresh. 

The book describes many pickling fundamentals and stresses the need for safe handling of containers and food items. I often use it as a reference book for recipes and techniques I can riff on with my own take and ingredient combinations.