Millions of people are discovering that growing and harvesting their own vegetables is only half the fun. It's just as gratifying to preserve that food for year-round eating - and there's no tastier way to stock the pantry shelves than by making pickles and relishes. The Pickled Pantry is a fresh, contemporary guide to pickling the abundance. The book provides a whopping 185 recipes for putting up everything from apples to zucchini. There are techniques for making fermented pickles, salsas, relishes, and chutneys; freezer and refrigerator options; and recipes that feature pickles front and centre. There are instructions for single jars and small batches, as well as ways to preserve a bumper crop of produce. Chesman's recipes are as diverse as they are delicious - from Korean kimchi to French jardiniere, from chutneys to chow chow, and from classic bread and butters to rosemary onion confit, Italian tomato relish, and even pickled watermelon rinds.