A few interesting reads for picklers have shown up lately in the New York and London papers.

• In the Telegraph, English chef Mark Hix writes an interesting and timely column on pickling and preserving your late-autumn and winter harvest, including recipes for pickled shallots in cider vinegar, blackberry jam for your late-season blackberries, pickled winter vegetables, and spiced squash chutney (in case your pumpkin harvest this year was better than mine).
• On a lighter note, the Telegraph has a column about a 76-year-old pickle that a Croatian woman keeps as a memento of her late husband; she says it was pickled by her mother-in-law the year her husband was born.
• The New York Times has a brief notice that you can now buy pickled green tomatoes in New York City for $9 a jar. No mention of the fact that you can make them yourself for the cost of a jar and a bit of sunshine.
• The Times redeems itself with an excellent article on the Eighth International Pickle Day recently held on the Lower East Side. One local chocolatier invented a pickle-flavored truffle for the occasion, coated in bittersweet chocolate and topped with a pickle slice.

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