On the Pickle Trail: Learn the Extraordinary Art of Fermenting Vegetables

From Italian giardiniera and Israeli torshi lef to Japanese gari and Ecuadorian pickled onions, this book takes readers on a flavourful journey across different culinary traditions. The recipes are designed to be approachable while introducing readers to the techniques and possibilities of homemade pickling.

Monish Gujral is a restaurateur, food writer and the custodian of the Moti Mahal brand. A graduate of Delhi University who studied hotel management at IHM Pusa, Delhi, he joined his grandfather Kundan Lal Gujral at Moti Mahal and later expanded the restaurant brand internationally. His earlier cookbook was a finalist at the Gourmand World Cookbook Awards.

On the Pickle Trail celebrates pickling as an ancient method of preserving and enjoying fruits and vegetables. Monish Gujral presents 100 recipes inspired by culinary traditions from around the globe, showing readers how different cultures use fermentation, brining and preservation to create distinctive flavours.

The book encourages readers to move beyond packaged pickles and experiment with homemade versions. Alongside recipes, it introduces the cultural variety of pickling—from Indian-inspired flavours to international preparations—making it both a practical cookbook and an enjoyable exploration of global food traditions.