Hamlyn dishes up first cookbook from 'The Picklesman' Nick Vadasz

Hamlyn has dished up The Pickle Jar: Recipes for Making and Using Pickles and Ferments, the first cookbook from Nick Vadasz, the founder of Vadasz, a fresh pickles and ferments brand.

Isabel Jessop, junior commissioning editor, acquired world all-language rights directly from the author for publication in March 2025.

Known as "The Picklesman", Vadasz began selling a range of fermented and vinegar brined pickles, sauerkraut and kimchi at markets across London, becoming the first UK-based producer of cold brined pickles and chilled live ferments.

The synopsis states that The Pickle Jar "offers endless ways to incorporate fermented foods to upgrade your flavours and boost your gut health". The recipes include pea and pickle soup and kimchi prawn toast. The book also contains "expert advice" on making kimchi, sauerkraut and pickles.

Jessop said: "Vadasz is the top authority when it comes to delicious pickles and ferments, and I’m delighted to be publishing Nick’s flavour‐packed and gut‐loving recipes, as fermented foods continue to soar in popularity."

Vadasz added: "I’m excited and proud to be able to share my journey, my knowledge and my pickle passion with a growing audience that is developing a big appetite for all things pickled and fermented. The Pickle Jar is full to the brim with flavour, gut-friendly, healthy plant‐based condiments and delicious recipes."