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The book seems to be well written, and the author is knowledgeable. However, the vast majority of the book's recipes are for so-called "quick pickle" situations where you store it in the fridge and consume in a matter of weeks rather than long-term storage. Unfortunately, what I was looking for was how to pickle and ferment items for long term pantry storage, so it wasn't useful to me.
This also shoots a bit of a hole in the book's title of it being the "Complete" guide to pickling.
This book is packed with useful information and excellent recipes from cover to cover. It is nicely organized and easy to use. There are some other reviews that complain about a lack of pictures. It's true that there aren't any, but this isnt meant to be a coffee table book for conversation. It's a d'own n' dirty get to work' book. If you prefer solid information over pictures of cukes and asparagus in a jar (who cares?), then this is for you. The book is written carefully to give the right amount of background while not overwhelming the beginner or boring the experienced. If you want a pretty picture book for your coffee table, skip out, but the pictures aren't needed.
As it's been touched on by other reviewers, there is a lack of step-by-step photos that would make following along an easier process. Personally, I'm a visual learner, though books hold a wealth of information, this book is mostly recipes, which is fine. I'm glad I was able to read this through Kindle Unlimited. I wouldn't call it a complete guide.
I really appreciate the background information provided in the “Getting Started” section which has various spice recipes and describes fresh pickles vs fermented pickles and “To can or not to can?” Some of the recipes are a bit esoteric (Pickled chive blossoms, anyone?) but to each their own. I would have liked more specific vinegar recommendations - the author talks about brands of salt, but not vinegar. I’m finding, through trial and error, that it makes a big difference.
This book is more than just pickling. It also has fermentation and preservation. I bought this book to take a couple recipes but I have found that I am using this book for almost all my dishes. From sweet to sour, salty and sweet there is a recipe for every type of pickle or ferment that your looking for.
Arrived damaged. Most of the recipes are more than basic. Like instead of picked eggs they offer vinegar pickled mustard eggs. Instead of pickled green tomatoes it’s curried green tomato’s. I think I can work with most recipes and make them into what I want