Books for cooks ‘Pickled’

“Pickled” is a flip little slip of an British book written by Freddie Janssen, the creative Dutch founder of F.A.T, a London pop-up cafe and supper club, and purveyor of pickles, kimchi, vinegars and sauces. It contains 60 recipes that range from refrigerator pickles to fermented kraut, and includes ways to use them. While chefs may find the concepts familiar, the rest of us will have our imaginations piqued by the tweaks Janssen gives to garden-variety products, as evidenced by the addition of bourbon in the pickled okra recipe. Hardie Grant. $24.95.

Reach Marion Sullivan at


7 ounces small okra

8 ounces rice wine vinegar

8 ounces cider vinegar

2 tablespoons sugar

1/4 cup sea salt

81/2 ounces water

2 tablespoons yellow mustard seeds

1 teaspoon coriander seeds

1/2 teaspoon black peppercorns

4 ounces bourbon

1 tablespoon chili flakes

4 fresh dill sprigs

3 garlic cloves, thinly sliced

Zest of 1/2 lemon


Rinse the okra. Trim and discard the stems. Combine the vinegars, sugar, salt and water in a medium-size saucepan, whisking over a medium to high heat until the sugar and salt have completely dissolved.

Add the mustard and coriander seeds, peppercorns, bourbon and chili and simmer for 5 minutes. Put the okra, dill, garlic and lemon zest in a clean heat-proof plastic container. Pour the hot pickling brine over the okra. Let cool to room temperature. Cover and refrigerate. The pickles will be ready to eat in 2 days and will keep for up to 2 weeks in the fridge.

Adapted from “Pickled: Over 60 inspiring recipes for pickles, kimchi, vinegars & more” by Freddie Janssen (Hardie Grant, $24.95)