Pickling isn't just dill pickles and sauerkraut (although both appear in this book). Pickling is also Spiced Whole Onions, Tomato Peach Salsa, Almond Stuffed JalapeÑos, and more. In fact, pickling can stock a pantry with jars of tangy, sweet, or savory condiments that can make a 20-minute meal taste like a carefully crafted dinner. Pickling is preserving food in a vinegar or salt solution, which makes the product high-acid and reduces the processing required for long-term storage. No pressure canner is required; rather, the processed recipes in this book require only a hot-water bath averaging 15 to 20 minutes. Some are simply refrigerated or frozen. This is pickling for today's cooks. The recipes don't call for bushels of produce, dozens of jars, or a quarter-acre garden. A good grocery store or farmer's market will do. Nor do they presume a family of 12. Instead, all recipes are made in small batches for today's smaller households. The book does assume a love of creative cooking and a wide-ranging interest in varied cuisines. In addition to the pickle recipes, there are also 12 recipes for dishes using the pickled products: Moroccan Chicken with Preserved Lemons, Grilled Tuna in Maui Marinade, Rosemary Olive Bread, and more.