Tickle Your Pickle with Shedletsky's: How to Make (and Eat) Handmade Pickles, Ferments and Brines

— —

James Cooper & Natalie Preston

Tickle Your Pickle with Shedletsky's

How to Make (and Eat) Handmade Pickles, Ferments and Brines

James Cooper & Natalie Preston

$45

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Ryland, Peters & Small Ltd
14 October 2025

General cookery & recipes; Cookery by ingredient; Preserving & freezing

65 recipes that put HANDMADE PICKLES centre-stage from classic deli-style dill-pickled cukes and Italian giardiniera to Korean kimchi and South American curtido.

Traditional ACCOMPANIMENTS for meat, cheese and fish, pickles are enjoying something of a return to glory as a NEW GENERATION of eager foodies discover their CRUNCHY TANGY charms.

The recipes and methods showcase everything that modern picklers and fermenters Shedletsky's have learned since launching their award-winning brand. Even after thousands of hours of chopping, salting and brining vegetables, they find the process magical as it connects them with the past in a visceral, hands-on way, while still producing something incredible to eat.

Here you will find all the tools you need to get started with making your own extraordinary pickles and ferments at home, as well as recipes and brilliant ideas for what you can do to put your 'pickles into practice' once made. From bar snacks, sandwiches and salads to substantial hot dishes and other ideas for the pickle-devotee such as drinks, including an ingenious take on the trending Pickleback shot.

By: James Cooper & Natalie Preston
Imprint: Ryland, Peters & Small Ltd
Country of Publication: United Kingdom
Dimensions: Height: 235mm, Width: 190mm,
Weight: 628g
ISBN: 9781788797207
ISBN 10: 1788797205
Pages: 144
Publication Date: 14 October 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Ever since his great-grandfather Sam Shedletsky opened a butcher's store in Stepney Green, London in 1923, James Cooper's family have been making sure people have good things to eat. For James and Nat it started small with 'pickling pop-ups' in their London flat but in 2019 they took the plunge and launched their award-winning brand Shedletsky's, with a simple goal: to make and sell beautifully preserved pickles and ferments that use some of the world’s oldest techniques, updated for the modern world. Five years later they may well have made well over two tonnes of pickles... This is however their first book.