Pickled by Freddie Janssen – Paperback Cookbook

Pickled is Freddie Janssen's paperback guide to making your own pickles, kimchi, ferments and flavoured vinegars at home, with 60 simple recipes that add a sharp, crunchy hit to any plate. For barbecue people, it's the missing piece: the acid that makes brisket, pulled pork and burgers sing.

The sharp stuff your smoked meat is begging for

Every great barbecue plate has something tangy on the side, and most of us just buy it in a jar. Freddie Janssen, a pickle-obsessed cook who made her name with the F.A.T pop-up café and supper club, shows how easy it is to make your own. This fresh edition from Quadrille keeps the recipes short, playful and very doable on a weeknight.

What's inside

The book covers both quick pickles and longer ferments, plus vinegars, sauces and even a few drinks. Recipes are short and laid out clearly, with Freddie's hand-drawn illustrations running through the pages alongside the food photography.

You'll find classics like Cucumber Dill Pickles and Pink Pickled Onions next to wilder ideas like Szechuan-pickled Watermelon, Shiso Quickles, Coffee Pickle Pour Over Mushrooms, a DIY Sriracha and an Elderflower Vinegar. Sauerkraut and kimchi come with variations, so you can tune them to what you're cooking.

Who it's for

Home cooks of any level. There's no special gear needed beyond clean jars, so it's a great first step into fermenting. Barbecue cooks will get the most out of the quick pickles, which are ready in time for the weekend cook.

About Freddie Janssen

Freddie Janssen is a London-based pickle lover and fermenting fanatic. She founded F.A.T, a pop-up café and supper club, and built a following for her pickles, kimchi and sauces, which she uses to bring a burst of flavour to everyday cooking.

The Rub Smuggler's Verdict

Darryl's orders: anyone who smokes meat needs a jar of something sharp in the fridge, and this little book fills the whole shelf. Freddie's Pink Pickled Onions are the hero, quick, bright and gone the second the pulled pork lands. Buy it and your plates will taste twice as good for about a dollar a jar. Pair it with BBQ Days, BBQ Nights for the cooks to put them on, and Tacos, because pickled onions were born to sit on a taco. Her DIY Sriracha is good, but keep a bottle of Nomad The Sriracha on standby. No receipts. Only recipes.

Questions answered

Who wrote Pickled?

Pickled was written by Freddie Janssen, a London-based pickle maker and founder of the F.A.T pop-up café and supper club.

How many recipes are in Pickled?

There are 60 recipes covering quick pickles, kimchi, sauerkraut and other ferments, flavoured vinegars, sauces and drinks.

Is Pickled good for beginners?

Yes. The recipes are short and simple and need nothing more than jars and everyday ingredients, which makes it a great first book on pickling and fermenting.

Is Pickled a paperback, and how many pages?

Yes. This edition is a 144-page paperback published by Quadrille in 2025.

Why is a pickling book on a BBQ store?

Sharp, crunchy pickles cut through rich smoked meat, which is why they sit beside brisket, pulled pork and burgers. This book shows you how to make your own.