Learn How To Pickle
"Pickle Anything!"

Pickling Guide

I am in the process of compiling all of my pickle knowledge, secrets, tips, and recipes into a complete guide for everyone to enjoy! Keep your eye out for this must-have guide for any pickler, new or old.

September 15th - Chapters 1 and 2 have been completed!

September 20th - Chapters 3 and 4 have been completed.

The Complete Pickling Guide is coming together quite nicely. I will post an excerpt from it soon if I get a chance. Keep an eye out!

October 1st - I am now in the editing process of "The Ultimate Pickling Guide" and it is very nearing completion. Here is a short excerpt from the guide, keep checking back for it's releasel!

"Home canning, which was a staple to past generations, is now less of a necessity and more of a luxury.  What could be better than to preserve the vegetables and fruits you have chosen, or perhaps grown, yourself?  What better way to insure quality, make a heartfelt gift, or continue on a tradition that perhaps your grandmother or great-grandmother began.

            Some of the earliest known pickling began in France, in 1809, when M. Nicolas Appert discovered that by removing the air from the packaging of food, it would be safe to eat, even after a long period of storage.  Methods were established for preserving foods in glass such as bottles and jars, using corks, wax seals, and other lids. 

Of course, Louis Pasteur, of whom we’ve all heard, is the one who figured out why: that living microorganisms such as yeast, mold, and bacteria present in air and water, were what actually caused the spoilage.  He also realized that by sterilizing these microorganisms, you could stop food spoilage..."

The guide of course will cover everything you need to know to actually pickle amazing things! I just did not want to bore the readers with numbered directions, but to teach them some of the amazing history of the pickle and WHY and HOW exactly pickling works.