Tickle Your Pickle with Shedletskys: How to Make (and Eat) Handmade Pickles, Ferments and Brines

65 recipes that put handmade pickles center-stage from classic deli-style dill-pickled cukes and Italian giardiniera to Korean kimchi and South American curtido.

Traditional accompaniments for meat, cheese, and fish, pickles are enjoying something of a return to glory as a new generation of eager foodies discover their crunchy, tangy charms.

The recipes and methods showcase everything that modern picklers and fermenters Shedletsky’s have learned since launching their award-winning brand. Even after thousands of hours of chopping, salting, and brining vegetables, they find the process magical as it connects them with the past in a visceral, hands-on way, while still producing something incredible to eat.

Here you will find all the tools you need to get started with making your own extraoridinary pickles and ferments at home, as well as recipes and brilliant ideas for what you can do to put your ＂pickles into practice＂ once made. From bar snacks, sandwiches, and salads to substantial hot dishes and other ideas for the pickle-devotee such as drinks, including an ingenious take on the trending Pickleback shot.

Ever since his great-grandfather Sam Shedletsky opened a butcher’s store in Stepney Green, London in 1923, James Cooper’s family have been making sure people have good things to eat. For James and Nat it started small with ＂pickling pop-ups＂ in their London flat but in 2019 they took the plunge and launched their award-winning brand Shedletsky’s, with a simple goal: to make and sell beautifully preserved pickles and ferments that use some of the world’s oldest techniques, updated for the modern world. Five years later they may well have made well over two tonnes of pickles... This is however their first book.