Two of my favorite condiments are served beside sushi. First, it’s that pleasantly spicy wasabi. Second is the pickled ginger. I could eat that ginger on just about anything. It has crossed my mind that I could probably make it at home, but I have never searched for a good recipe. Fortunately, now I don’t have to because this time around a good recipe found me.
All summer I have been browsing the pages of one amazing cookbook. It contains recipes for pickled everything! Or at least it seems like just about everything. The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market by Linda Ziedrich
Disclosure: This cookbook was sent to me for review purposes by The Harvard Common Press. I was not required to post about it and I received no compensation for doing so.