There has been a recent resurgence in home pickling, along with pickling cookbooks including "Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today." "People are becoming much more venturesome in seeking out interesting flavors," said Ellie Topp, co-author of "The Complete Book of Small-Batch Preserving." "Ethnic restaurants have expanded their taste experience. And products such as mangos, kiwifruit, hot peppers, Japanese white radish and fresh ginger are readily available in most stores, no longer requiring a trip to ethnic markets," Topp added.

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