Tickle Your Pickle | The Shedletskys Cook Book
The Every Space
More than 50 recipes that put HANDMADE PICKLES centre-stage from classic deli-style dill-pickled cukes and Italian giardiniera to Korean kimchi and South American curtido.
Traditional ACCOMPANIMENTS for meat, cheese and fish, pickles are enjoying something of a return to glory as a NEW GENERATION of eager foodies discover their CRUNCHY TANGY charms.
The recipes and methods showcase everything that modern picklers and fermenters Shedletsky's have learned since launching their award-winning brand. Even after thousands of hours of chopping, salting and brining vegetables, they find the process magical as it connects them with the past in a visceral, hands-on way, while still producing something incredible to eat.
Here you will find all the tools you need to get started with making your own extraordinary pickles and ferments at home, as well as recipes and brilliant ideas for what you can do to put your 'pickles into practice' once made. From bar snacks, sandwiches and salads to substantial hot dishes and other ideas for the pickle-devotee such as drinks, including an ingenious take on the trending Pickleback shot."It will come as no surprise that we think pickles just make everything taste better. So now we've put together a collection of 65 recipes that put salty, tangy delights centre-stage prove it."
Inside Tickle Your Pickle you'll find modern takes on classics from around the world - from classic deli-style dill-pickled cukes to Italian giardiniera, Korean kimchi and South American curtido.
Plus some more leftfield suggestions for things like fermented pineapple salsas, pickled cherries, soda-brined celery and even pickle-cooked chips.
But wait. There's more…
Want sandwiches and mains and snacks that really show what a good bit of vinegar, a generous pinch of salt and a little sugar can do for even the limp bits of veg from the bottom of the fridge? We've got you covered there too with everything from pickled chicken wings to some brine-filled beverages.
These are the recipes and methods that showcase everything that modern picklers and fermenters James Cooper and Natalie Preston have learned since launching their award-winning brand.
So get ready to join them chopping, salting, brining and fermenting because this is modern pickling, Shedletskys style, and trust us when we say:
“This is going to get tasty”
Sam Shedletsky, ran a kosher butcher in London’s East End in the 1920s. From his base in Stepney Green he supplied the neighbourhood with the best produce and meat available at the time. Today, we make a wide selection of kimchi, pickles, krauts and hot sauces from our base in Leyton. We remain committed to using classic fermentation and pickling techniques, as well as using the freshest products we can get our hands on. But we’ve tweaked our recipes to ensure they’re delicious, exciting and easy for modern cooks.
Publisher : Ryland Peters & Small
Publication date : 14 Oct. 2025
Language : English
Print length : 144 pages
ISBN-10 : 1788797205
ISBN-13 : 978-1788797207
Item weight : 419 g
Dimensions : 19.05 x 1.52 x 23.5 cm