{"product_id":"rubys-pickling-book","title":"Ruby's Pickling Book","description":"\u003cstyle\u003e\n@import url('https:\/\/fonts.googleapis.com\/css2?family=Poppins:wght@300;400;500;600;700\u0026display=swap');\n.prod-wrapper {\n    font-family: 'Poppins', -apple-system, Arial, sans-serif !important;\n    max-width: 900px !important;\n    margin: 0 auto !important;\n    padding: 0 16px !important;\n    color: #3a3128 !important;\n    line-height: 1.6 !important;\n}\n\n.prod-wrapper * {\n    box-sizing: border-box !important;\n}\n\n.prod-wrapper h2 {\n    font-size: 26px !important;\n    font-weight: 700 !important;\n    color: #3a3128 !important;\n    margin: 0 0 8px 0 !important;\n    line-height: 1.25 !important;\n}\n\n.prod-wrapper p {\n    font-size: 16px !important;\n    margin: 0 0 12px 0 !important;\n}\n\n.prod-hero {\n    text-align: center !important;\n    background: #e6eedb !important;\n    border-radius: 16px !important;\n    padding: 42px 24px !important;\n    margin: 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{\n    margin: 28px 0 !important;\n}\n\n.prod-specs table {\n    width: 100% !important;\n    border-collapse: collapse !important;\n    margin-top: 12px !important;\n}\n\n.prod-specs td {\n    padding: 11px 14px !important;\n    font-size: 14px !important;\n    border-bottom: 1px solid #e8e1cb !important;\n}\n\n.prod-specs tr:nth-child(odd) td {\n    background: #fbf8ef !important;\n}\n\n.prod-specs td:first-child {\n    font-weight: 600 !important;\n    color: #3a3128 !important;\n    width: 40% !important;\n}\n\n.prod-specs td:last-child {\n    color: #55503f !important;\n}\n\n@media (max-width: 600px) {\n    .prod-includes .prod-grid {\n        grid-template-columns: repeat(2, 1fr) !important;\n    }\n\n    .prod-features .prod-grid {\n        grid-template-columns: 1fr !important;\n    }\n\n    .prod-safety {\n        flex-direction: column !important;\n        text-align: center !important;\n    }\n}\n\u003c\/style\u003e\u003cdiv class=\"prod-wrapper\"\u003e\n\u003csection class=\"prod-hero\"\u003e\u003cdiv class=\"prod-icon\"\u003e🫙\u003c\/div\u003e\n\u003ch1\u003eGrandma's Secrets, Finally Written Down\u003c\/h1\u003e\n\u003cp class=\"prod-sub\"\u003eRuby Shelton, 71, Madison County, North Carolina — nearly 50 years of pickling and fermenting, written down in three composition books and kept in a kitchen drawer. Her daughter asked her to stop keeping them there.\u003c\/p\u003e\u003c\/section\u003e\u003csection class=\"prod-story\"\u003e\u003cdiv class=\"prod-mark\"\u003e“\u003c\/div\u003e\n\u003cp class=\"prod-quote\"\u003eNobody ever wrote any of it down. That's exactly how it got lost.\u003c\/p\u003e\n\u003cp class=\"prod-author\"\u003e— Ruby Shelton, Madison County, North Carolina\u003c\/p\u003e\u003c\/section\u003e\u003csection class=\"prod-includes\"\u003e\u003ch2\u003eWhat arrives at your door\u003c\/h2\u003e\n\u003cdiv class=\"prod-grid\"\u003e\n\u003cdiv class=\"prod-tile\"\u003e\n\u003cdiv class=\"ti\"\u003e📕\u003c\/div\u003e\n\u003cstrong\u003eThe Book\u003c\/strong\u003e \u003cspan\u003e100+ recipes, spiral-bound\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prod-tile\"\u003e\n\u003cdiv class=\"ti\"\u003e📐\u003c\/div\u003e\n\u003cstrong\u003eLays Flat\u003c\/strong\u003e \u003cspan\u003eStays open on the counter\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prod-tile\"\u003e\n\u003cdiv class=\"ti\"\u003e⚠️\u003c\/div\u003e\n\u003cstrong\u003eRead This First\u003c\/strong\u003e \u003cspan\u003eThe chapter before the recipes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prod-tile\"\u003e\n\u003cdiv class=\"ti\"\u003e📦\u003c\/div\u003e\n\u003cstrong\u003eSafe Packaging\u003c\/strong\u003e \u003cspan\u003eWrapped to arrive unbent\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection class=\"prod-features\"\u003e\u003ch2\u003eSix of Grandma’s secrets\u003c\/h2\u003e\n\u003cp\u003eEvery one of these has a specific answer — a number, an end, a leaf, a sound. Ruby learned them the slow way and wrote them down. Here is what they are about.\u003c\/p\u003e\n\u003cdiv class=\"prod-grid\"\u003e\n\u003cdiv class=\"prod-card\"\u003e\n\u003cdiv class=\"fi\"\u003e⚖️\u003c\/div\u003e\n\u003cstrong\u003eThe Salt Is a Number, Not a Handful\u003c\/strong\u003e\u003cp\u003eThere is one exact percentage of the cabbage weight, and it is the difference between sauerkraut and a ruined crock. Almost every recipe online says “a good handful” instead. The book gives you the number.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-top: 16px !important;\" data-mce-style=\"margin-top: 16px !important;\"\u003e\u003cstrong\u003eNone of these are in the recipes.\u003c\/strong\u003e They sit in the chapter before them, explained the way Ruby explains them at her own kitchen table — what goes wrong, why it goes wrong, and the one thing to change.\u003c\/p\u003e\n\u003cdiv class=\"prod-card\"\u003e\n\u003cdiv class=\"fi\"\u003e🥒\u003c\/div\u003e\n\u003cstrong\u003eOne End of the Cucumber Has to Go\u003c\/strong\u003e\u003cp\u003eNot both ends — one. Trim the wrong one and nothing changes; trim the right one and the pickle stays crisp for months. There is an enzyme involved, and the book explains which end and why.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prod-card\"\u003e\n\u003cdiv class=\"fi\"\u003e🍃\u003c\/div\u003e\n\u003cstrong\u003eThe Leaf in the Crock\u003c\/strong\u003e\u003cp\u003eRuby’s grandmother dropped a single leaf on top of every crock and never explained it. Two common garden leaves will do the job. One works better than the other. The book names it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prod-card\"\u003e\n\u003cdiv class=\"fi\"\u003e🌡️\u003c\/div\u003e\n\u003cstrong\u003eNever Ferment in the Kitchen\u003c\/strong\u003e\u003cp\u003eThere is a narrow window of a few degrees where a ferment develops properly. Warmer than that and it sours fast and tastes of nothing. Where you put the crock matters as much as what goes in it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prod-card\"\u003e\n\u003cdiv class=\"fi\"\u003e👂\u003c\/div\u003e\n\u003cstrong\u003eListen for the Finish\u003c\/strong\u003e\u003cp\u003eWhen the bubbling stops, it is not done — and it is not a matter of guessing. There is a specific wait after that point, and Ruby has never once needed a calendar for it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prod-card\"\u003e\n\u003cdiv class=\"fi\"\u003e🪨\u003c\/div\u003e\n\u003cstrong\u003eThe White Film Is Not Mold\u003c\/strong\u003e\u003cp\u003eMore first batches are poured down the sink over this one misunderstanding than over anything else. Something else entirely is growing on the surface, and telling the two apart takes about five seconds once you know what to look at.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection class=\"prod-safety\"\u003e\u003cdiv class=\"prod-safety-badge\"\u003e🧪\u003c\/div\u003e\n\u003cdiv class=\"prod-safety-body\"\u003e\n\u003cp class=\"prod-safety-lead\"\u003eFermenting and vinegar pickling follow different salt rules, and mixing them up is where home preserving gets genuinely risky. Published USDA and National Center for Home Food Preservation guidance is explicit: fresh-pack vinegar pickles can be made with reduced salt, while fermented pickles and sauerkraut cannot. This book keeps the two methods in separate sections and states the salt requirement for each rather than blending them into one \"easy\" method.\u003c\/p\u003e\n\u003cp class=\"prod-safety-src\"\u003eMethod separation follows published NCHFP \/ USDA home-preservation guidance\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection class=\"prod-perfect-for\"\u003e\u003ch2\u003ePerfect for\u003c\/h2\u003e\n\u003cdiv class=\"prod-tags\"\u003e\n\u003cspan class=\"prod-tag\"\u003e🥬 First-time fermenters\u003c\/span\u003e \u003cspan class=\"prod-tag\"\u003e🍅 Gardeners with a glut\u003c\/span\u003e \u003cspan class=\"prod-tag\"\u003e🫙 Anyone who lost a batch\u003c\/span\u003e \u003cspan class=\"prod-tag\"\u003e🏡 Two-person households\u003c\/span\u003e \u003cspan class=\"prod-tag\"\u003e🎁 A gift with a story\u003c\/span\u003e \u003cspan class=\"prod-tag\"\u003e🌾 Homestead \u0026amp; pantry\u003c\/span\u003e \u003cspan class=\"prod-tag\"\u003e👵 Recipes worth keeping\u003c\/span\u003e \u003cspan class=\"prod-tag\"\u003e❄️ Putting up for winter\u003c\/span\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003csection class=\"prod-list\"\u003e\u003ch2\u003eWhat you will find inside\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe chapter that comes before the recipes\u003c\/strong\u003e — Ruby wrote the failures down first, because that is what her daughter actually needed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe two methods almost everyone blends together\u003c\/strong\u003e — one of them tolerates less salt. The other one does not, and the book is clear about which.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe numbers nobody says out loud\u003c\/strong\u003e — salt by weight, days, temperature. Written as figures, not as “a good pinch.”\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow to read the crock in front of you\u003c\/strong\u003e — what to look at, what to smell for, and the sound that tells you it is close.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100+ recipes\u003c\/strong\u003e — including the two her family made every autumn and never once wrote down until now.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\u003csection class=\"prod-note\"\u003e\u003cstrong\u003eA note on your own kitchen:\u003c\/strong\u003e\u003cp\u003eFermenting is not baking. Your times will not match the book exactly, because your room temperature, your water and your produce are not the same as anyone else's. A crock that takes six days in a cool basement can take three in a warm kitchen. That is normal, and it is why the book teaches you to read the crock in front of you rather than follow a clock.\u003c\/p\u003e\u003c\/section\u003e\u003csection class=\"prod-specs\"\u003e\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003ctable class=\"mce-item-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eSpiral-bound paperback, lays flat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecipes\u003c\/td\u003e\n\u003ctd\u003e100+ across vegetables, fruit preserves and marinades\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePages\u003c\/td\u003e\n\u003ctd\u003eApprox. 130\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSections\u003c\/td\u003e\n\u003ctd\u003eVegetable pickling · Fermenting · Fruit preserves · Marinades\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. size\u003c\/td\u003e\n\u003ctd\u003e8.5 in H × 5.5 in W × 0.5 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eApprox. 12 oz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaper\u003c\/td\u003e\n\u003ctd\u003eUncoated, wipes clean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLanguage\u003c\/td\u003e\n\u003ctd\u003eEnglish · US measurements\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAuthor\u003c\/td\u003e\n\u003ctd\u003eRuby Shelton, Madison County, NC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShipping\u003c\/td\u003e\n\u003ctd\u003eShips from the US\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReviews\u003c\/td\u003e\n\u003ctd\u003e4,9 out of 5 \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"USA Market Co.","offers":[{"title":"Default Title","offer_id":48025383305321,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2228\/5161\/files\/hf_20260815_224714_800x800_03f044b6-816f-4684-a823-cb699c8f3cd6.png?v=1788965518","url":"https:\/\/usamarketco.com\/products\/rubys-pickling-book","provider":"USA Market","version":"1.0","type":"link"}