Andrea Chesman is a food writer and gardener and the author of several cookbooks, including "Recipes from the Root Cellar, Serving Up the Harvest, " and "Pickles and Relishes." A resident of Vermont, she has been a contributing editor for "Vermont Life "and "Edible Green Mountains."
Half-Sour Dill Pickles. Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of the basics, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.