The age-old tradition of pickling gets a modern makeover in The Quick Pickle Cookbook by Grace Parisi, a James Beard award-nominated cookbook author and former Food & Wine editor.
From basic “Killer Dillers” to pickled sweet beets with pearl onions, honey-star anise pickled apricots or lime-chile pickled pineapple, Parisi uses fancy ferments as foundations for both pickled veggie and fruit recipes, including hearty Russian beef-barley soup, pickled apricot-barbecue glaze for ribs and a pineapple-Aperol spritz.
Make a mix of pickles with giardiera (Italian-spiced pickled peppers, carrots, celery and cauliflower) or make a shrimp stir-fry with ginger-pickled snap peas. Lunch, dinner, drinks and dessert – after paging through this book, you’ll never again find yourself in a pickle.
The Quick Pickle Cookbook by Grace Parisi, quartoknows.com