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**A completely revised and updated edition of the popular pickle handbook.**

Delicatessen and farm shop shelves are crammed with pickles, as well as salsas, vinegars, pastes, and chutneys; these spiced-up specialties are all the rage and have become the in-vogue accompaniments of the moment. It's easy to understand their attraction: they are assertive and potent, but can also be subtle; sometimes they assault the palate, sometimes they tease with their piquancy. Cooks at home know they can add a buzz to quite ordinary food. Farmers' markets are also a fruitful and profitable prospect for small-scale pickle and chutney makers, who are able to sell their wares without having to negotiate needless "food miles."

Legions of enthusiasts are bringing pickling back home--and they also understand how to succeed in business. The world really is our larder and pickles are back where they belong--on the front row. This much-in-demand handbook includes recipes not just for fruit and vegetable pickles, but also for pickled meats and fish.