“Among the joys of the American dinner table during the first half of this [the twentieth] century were the bowls of homemade pickles. The Joy of Pickling brings it all back to life in simple, informative language with easy-to-follow instructions. I hope everyone who sees this book will open it up and discover the wondrous world of pickles that can be made at home.”--Chuck Williams, founder, Williams-Sonoma

“This wonderful book of recipes is sure to be an essential companion for every gardener and cook.”—Roger B. Swain, co-host of “People, Places, and Plants” (HGTV) and writer and editor for Horticulture magazine

“No one knows pickling better than Linda Ziedrich.”—Charlie Trotter, chef, restaurant owner, and author of Charlie Trotter’s Vegetables, Raw, and Charlie Trotter’s Seafood

“I find this book to be a wonderful resource. Linda Ziedrich has demystified the process of pickling by providing a variety of mouthwatering recipes that are simple and straightforward.”—Martin Yan, host of PBS’s “Martin Yan’s Chinatown” and founder of the Yan Can International Cooking School

“By working a special magic on an abundance of garden produce, Linda Ziedrich has transformed what might have become a lost art into something both necessary and delightful. This is a book not just about saving money or rescuing a surfeit of cucumbers and cherry tomatoes from the pitfalls of superabundance. It is about applying simple methods to simple ingredients to produce tastes and textures that are both unexpected and extraordinary. Even in an age marked by home kitchens used for reheating instead of cooking, pickling is a thoroughly modern notion, one that requires little time and expense and pays great dividends.”—Christopher Kimball, publisher and editor of Cook’s Illustrated, author of The Cook’s Bible, and host of PBS’s “America’s Test Kitchen"