Karen Solomon is a food preservation teacher and food writer whose cookbooks include Cured Meat, Smoked Fish & Pickled Eggs; Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves; Jam It, Pickle It, Cure It; as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Saveur.com, Fine Cooking, Prevention, Men’s Health, Every Day with Rachael Ray, and Yoga Journal and on Food52. She lives in San Francisco.

Books by Karen Solomon

  • Cured Meat, Smoked Fish & Pickled Eggs
    Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
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Related Articles

  • Curry Pickled Eggs

    Curry Pickled Eggs

    Compact in size, powerful in nutrition, easy to cook, and delicious to eat, eggs are magical; they are truly a gift to protein lovers everywhere. The transformation of a cured egg can be amazing. Cured and pickled eggs have a texture that is unique; they … Read More

    Recipes

    by Karen Solomon

  • Homemade Sour Orange Beef Jerky Recipe

    Homemade Sour Orange Beef Jerky Recipe

    Humans have been successfully drying food around the fire, in the sun, or on hot rocks for centuries. Dried food is portable, flavorful, and ripped with a toothsome, chewy texture. Flavor combinations and permutations abound, as do the cuts of protein that can be dried, … Read More

    Food

    by Karen Solomon