Preserved: Vegetables  brings the magic of pickles, ferments ,  and chutneys from all around the world to your home pantry. Following  Condiments ,  Fruit,  and  Drinks, Preserved: Vegetables  is the fourth in a series of six short books devoted to food preservation.   Utilizing salt preservation, fermentation, vinegar curing, and other techniques that span the history of food preservation,  Preserved: Vegetables  adds depth and dimension to any modern larder with recipes like  Green Tomato Marmalade, Ajvar, the Balkan charred pepper paste , and  Misozuke, for Japanese style miso-cured vegetables.    The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of  Preserved .    This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.