Best pickling cookbooks?
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Nothing advanced comes to mind. But just to bump this thread up a bit, I'll mention the books I've liked at more entry levels.
Helen Witty has written a few interesting books on home preserving, but usually with modern updates. She freezes many things that would have been shelf stored in prior centuries, usually the fat "preserved" items. But I can respect modern food safety sensibilities.
These are out of print to my knowledge, but should be readily available in the used market.
Garden to Table Cookbook
The Good Stuff Cookbook (This is largely an updating of Fancy Pantry, but the overlap isn't as large as you'd expect, though still plenty of overlap)
I will also plug her Better than Store Bought Cookbook but it's not geared to preserving much at all.
+++ 100 on The Art of Fermentation by Sandor Katz. I have friends who are really, really into fermentation who are obsessed with it.
However, that is specifically a fermentation book, rather than a pickling book. It is a master class in the art and processes of fermentation. He ferments all kinds of things: grains, vegetables, meat, fish, eggs, beans, dairy. He has an extensive website and is very much a proponent of fermented foods as health-giving. He has AIDS and credits fermented foods with keeping him healthy.
But, pickling is not necessarily fermentation.
For pickling, I like The Joy of Pickling by Linda Ziedrich (Harvard Common Press) and Asian Pickles by Karen Solomon (10 Speed Press.) Both have some fermentation information but also include lot of vinegar-based pickles.