With even a casual reading of Lucy Norris's Pickled
you will never again look the same way at cucumbers or cabbage. Or okra, or jalapeños, or eggplant for that matter. Welcome to the world of pickles and pickling. And, as Norris so ably demonstrates, it is one big world. She introduces Pickled
with a bit of history and a lot of technique. This being a food preservation technology and all, it pays to be attentive up front here to working safely. Her chapters then break down as "Cucumbers"; "Cabbage and Other Leafy Greens"; "Root Vegetables, Eggplant, Tomatoes, Mushrooms and More"; "Mixed Vegetables"; "Fruit"; "Meat, Poultry, and Eggs"; "Seafood and Fish." For those who think pickles begin and end with kosher pickle spears, Norris opens the door to such delights as Shiozuke (Salt-Cured Japanese Cucumbers), or O-I Kimchi (Stuffed Cucumber Kimchi). And beyond the boundaries of the cucumber: Hot and Sour Pickled Cabbage, Pickled Ginger, Beguner Achar (Eggplant Pickle), Tomato Chutney, Romanian Pickled Peppers, and Green Mango Pickle. And that isn't even scratching the surface.
What truly comes clear is that pickling is not a difficult technology. With Norris's help and guidance you can give yourself permission to invent your very own pickling tradition, then fill the shelves of your pantry with unimaginably delicious treats, little surprises to pull out and bring to the table. Pickled truly is all about preserving a world of tastes and traditions. --Schuyler Ingle
About the Author
Lucy Norris is a graduate student in the Food Studies Department of New York University. A native of Texas, she has resided in New York since 1998. While still an NYU undergraduate, she became an intern with the NY Food Museum, a "museum without a home" that supports educational efforts and exhibitions concerning food history. As a result, Lucy developed the first annual Pickle Day in New York City, for which she received extensive press coverage.