Table of Contents

Introduction
1 Pickling: Principles and Practice
2 Asia: Ferment and Fire
3 The Mediterranean: Ancient and Modern
4 From the Middle East to Latin America: bArabs and Conquistadores
5 From the Baltic to America: Sustenance and Savour
6 From Asia to the Atlantic: Trade and Empire
7 Pickles Today
Recipes
References
Select Bibliography
Websites and Associations
Acknowledgements
Photo Acknowledgements
Index

About the Author

Jan Davison lives and works in London. Her first book, English Sausages (2015), explored the little-known culinary history of England’s sausages and puddings.

Reviews

Who doesn't love a pickle? Low in calories and packed with flavour, they simply make any meal yummier. A book to relish, this tiny tome chronicles the global rise of the humble pickle, which fuelled workers who built China’s Great Wall, flew to space (with a Korean who brought kimchi along for the rocket ride) and is now touted as a cure-all for hangovers.
*Globe and Mail, Toronto*

Pickles aren’t simple, or so one learns after consuming just a few pages of Pickles by Jan Davison. There are quick pickles, pickle pickles and fermented pickles, not to mention dry salting and dry pickling with soybean paste or rice mold, ketchup, hot sauce . . . In Japan, they quick-pickle chrysanthemums as a condiment. Who knew?
*Milk Street Magazine*

well researched, nicely illustrated . . . Davison deftly explores the world of pickling; its antecedents stretching back at least 9000 years; its prominence in the cuisine of so many different countries; and the sheer wondrous variety of salted, soused, and marinated dishes of the world . . . Alongside the ubiquitous sauerkraut and cucumber Jan Davison gives us, in passing, recipes for pickling locusts and octopus, plums, celery and aubergines.
*Petits Propos Culinaires*

the book is well-researched and thoroughly studied . . . a mouth-watering account of pickle world, a delicious read for summer.
*Hurriyet Daily News*