Pickles, Illustrated, a Review

As someone who’s admittedly swayed by a cookbook’s visual charm, Pickles, Illustrated stole my heart the moment I laid eyes on its adorable pickle imagery and clean, inviting design. This isn’t just a pretty face, though—it’s packed with 36 high-quality recipes that make pickling accessible and fun, from classic kosher dills to quirky creations like Green Strawberry Salsa. The bright illustrations elevate the experience, turning each page into a visual treat that’s as delightful as the recipes themselves. For a visual person like me, this book strikes the perfect balance between eye candy and practical, inspiring content.

I dove right in with the Cinnamon Clove Pickled Peaches and Fresh Apple Chutney, and let me tell you, they were absolute winners! The peaches had this warm, spiced sweetness that paired beautifully with a scoop of vanilla ice cream, while the chutney added a tangy-sweet kick to my cheese board. The recipes are clearly written, with thoughtful details like the best salt to use and the four pickling methods—quickles, refrigerator pickles, fermentation, and salt-curing—making it easy for both beginners and seasoned preservers to succeed. I’m already eyeing the whole cranberry pickle recipe for Thanksgiving, and if it’s anything like what I’ve tried, it’ll be a game-changer for my holiday table. 

What sets Pickles, Illustrated apart is its playful vibe and cultural tidbits, like the history of Kimchi Day in Korea or the quirky tradition of pickle holiday ornaments. It’s not just a cookbook; it’s a celebration of pickle culture that’s as fun to read as it is to cook from. Whether you’re a pickle fanatic, a charcuterie enthusiast, or just someone looking to add more gut-friendly ferments to your diet, this book is a gem. It’s the kind of cookbook you’ll proudly display on your coffee table, flip through for inspiration, and gift to every foodie friend who shares your love for all things briny and delicious.You can order a copy here. It's the perfect gift for the holidays.

Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Herbed Garlic Cream Cheese

 

I don’t know about you, but I don’t do the entertaining that I used to. When the late Mr. O-P was still with us, we entertained every week. We didn’t always have big parties every week, but we did at least once a month. He was an avid cook, and did as much, if not more, of the cooking than I did, so it made entertaining a lot easier than it is for me today.

 

  Because I now host just one or two people at a time, I like to keep things on hand to serve with cocktails, or as a little evening snack. This includes crudités, fresh fruit, cornichons, a wide variety of olives (I have quite the collection), a wide variety of condiments (ask me about my mustard collection), crackers (they freeze beautifully, in case you were not aware), and this cream cheese spread.

Not only is this good with crudités and crackers, but it is also creamy enough to spread on a morning bagel, or use in a wrap-type sandwich. I often enjoy it on its own, using my made-for-one charcuterie board, a recent acquisition, and one that I absolutely love.

Herbed Garlic Cream Cheese

 1 8-oz. pkg. cream cheese, softened

½ c. sour cream

3 T. grated Parmesan cheese

1 t. Melissa’s minced garlic

½ - 1 t. fresh lemon zest

1½ t. dried oregano

1 t. dried parsley

¼ t. dried thyme

¼ t. dried dill weed

¼ t. dried basil

¼ t. freshly ground black pepper

1/8 - ¼ t. Johnny’s Seasoning Salt

Place all ingredients into a medium bowl, and beat until creamy and well combined. Chill in refrigerator at least eight hours, preferably overnight to allow the flavors to meld. Keeps refrigerated for one week.

 

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Pickled Watermelon Radishes

 

Watermelon radishes. What are they? Up until a couple of days ago, I would not have been able to answer that question. Today, I can. Watermelon radishes are an heirloom variety of Chinese daikon radish, getting their name from their bright, pink interior and green skin, rather than the taste. Some, I find, are deep fuchsia pink on the interior, others are pale green with pink striations. Either way, they are quite good, and far less harsh than what I’ve always known to be of standard radishes. They are members of the mustard family, and are firm, crunchy, and pleasantly mild.

These can be used on a charcuterie tray, a relish tray, in a Buddha bowl, or on top of salad. Wherever you use them, they are going to look lovely, and draw attention.

I chose to pickle mine, adapting a recipe that I found on loveandlemons.com. If you don't feel as though you are intrepid enough to try the watermelon radish, you can certainly feel free to use this pickling recipe with the common radish. Imagine how lovely these would be to take to your host or hostess when attending barbecues or picnics this summer.

Photo: Amazon

 Then again, maybe with planting season coming up, you’d just like to grow your own. You can find seeds here.

Pickled Watermelon Radishes

1 5-lb. pkg. Melissa’s Watermelon radishes

1 c. white vinegar

1 c. water

2½ T. sugar

1 T. sea salt

½ t. mixed peppercorns

½ t. mustard seeds

 Thinly slice the radishes (using a mandoline, if possible), and divide between 4 12-oz. jars.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes and stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

 Store in the fridge for up to 2 weeks.

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