{"product_id":"pickled-freddie-janssen-cookbook","title":"Pickled by Freddie Janssen – Paperback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback, 144 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Freddie Janssen, pickle maker and founder of the F.A.T pop-up café and supper club\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Quadrille, 2025 edition\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 60 recipes: quick pickles, ferments like kimchi and sauerkraut, vinegars, sauces and drinks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e BBQ cooks who want a fridge full of sharp, crunchy things to cut through smoky meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781837836536\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePickled 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.\u003c\/strong\u003e For barbecue people, it's the missing piece: the acid that makes brisket, pulled pork and burgers sing.\u003c\/p\u003e\n\u003ch2\u003eThe sharp stuff your smoked meat is begging for\u003c\/h2\u003e\n\u003cp\u003eEvery 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.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eYou'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.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eHome 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.\u003c\/p\u003e\n\u003ch2\u003eAbout Freddie Janssen\u003c\/h2\u003e\n\u003cp\u003eFreddie 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.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/090_pickle-crunch-surprised.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl'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 \u003ca href=\"\/products\/bbq-days-bbq-nights-helen-graves-cookbook\"\u003eBBQ Days, BBQ Nights\u003c\/a\u003e for the cooks to put them on, and \u003ca href=\"\/products\/tacos-nud-dudhia-cookbook\"\u003eTacos\u003c\/a\u003e, because pickled onions were born to sit on a taco. Her DIY Sriracha is good, but keep a bottle of \u003ca href=\"\/products\/nomad-chilli-co-the-sriracha-sauce-fermented-umami-sriracha-148ml\"\u003eNomad The Sriracha\u003c\/a\u003e on standby. No receipts. Only recipes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Brine-Slicked Smash Burger Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNever tip pickle brine down the sink again.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 3 tbsp mayo, 1 tbsp yellow mustard, 1 tbsp leftover pickle brine, 1 tbsp finely chopped pickles, pinch of smoked paprika\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eStir everything together in a small bowl.\u003c\/li\u003e\n\u003cli\u003eTaste and add a splash more brine if you want it sharper.\u003c\/li\u003e\n\u003cli\u003eSpread on toasted buns before the smash patties go on.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The brine brings salt, acid and spice in one hit, so the sauce cuts through beef fat without any extra seasoning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Pickled?\u003c\/h3\u003e\u003cp\u003ePickled was written by Freddie Janssen, a London-based pickle maker and founder of the F.A.T pop-up café and supper club.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Pickled?\u003c\/h3\u003e\u003cp\u003eThere are 60 recipes covering quick pickles, kimchi, sauerkraut and other ferments, flavoured vinegars, sauces and drinks.\u003c\/p\u003e\n\u003ch3\u003eIs Pickled good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eIs Pickled a paperback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. This edition is a 144-page paperback published by Quadrille in 2025.\u003c\/p\u003e\n\u003ch3\u003eWhy is a pickling book on a BBQ store?\u003c\/h3\u003e\u003cp\u003eSharp, 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.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Pickled?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pickled was written by Freddie Janssen, a London-based pickle maker and founder of the F.A.T pop-up café and supper club.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Pickled?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 60 recipes covering quick pickles, kimchi, sauerkraut and other ferments, flavoured vinegars, sauces and drinks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pickled good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}, {\"@type\": \"Question\", \"name\": \"Is Pickled a paperback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. This edition is a 144-page paperback published by Quadrille in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Why is a pickling book on a BBQ store?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824807116852,"sku":"9781837836536","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/pickled-freddie-janssen-cookbook-front.png?v=1792925432","url":"https:\/\/www.therubhub.com.au\/products\/pickled-freddie-janssen-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}