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The Joy of Pickling, 3rd Edition provides all the tools for pickling success, including 50 new recipes and fermentation techniques.
Inhaltsverzeichnis
Foreword by Christopher Kimball
Preface
Chapter 1: A Pickler's Primer: Read this First!A little history of pickles, a compendium of pickling principles and supplies, and processing guidelines for long-term pickle storage.Chapter 2: Fermented PicklesCucumbers, turnips, beans, and other vegetables metamorphosed in fragrant brine.Chapter 3: Fresh PicklesEverything from artichokes to zucchini, preserved in vinegarChapter 4: Sauerkraut, Kimchi, and Other Cabbage PicklesAll kinds of cabbage, brined and vinegared, in recipes from Europe, Asia, and AmericaChapter 5: Rice-Bran, Miso, and Soy-Sauce PicklesUnique Pickles from the Far EastChapter 6: Sweet PicklesPickles made from cucumbers, watermelon rind, and the fruits of the orchard, vineyard, and berry patchChapter 7: Quick PicklesFull-flavored pickles ready to eat in two days or lessChapter 8: Freezer PicklesSweet pickles preserved without heat or fussChapter 9: Chutneys, Salsas, and Other RelishesChutneys, salsas, hot sauces, ketchups, and old-fashioned pickle relishesChapter 10: Pickled Meat, Fish, and EggsFrom corned beef to pigs feet to scarlet eggsMeasurement Equivalents
Select Bibliography
Index
Über den Autor / die Autorin
Linda Ziedrich is a freelance writer and editor. She is the author of The Joy of Jams, Jellies, and Other Sweet Preserves and The Joy of Pickling. She lives with her husband in Lebanon, Oregon, where she grows many of the fruits and vegetables she pickles, preserves, and otherwise prepares.
Zusammenfassung
Whether you're making a pint of sauerkraut or a peck of pickled peppers, The Joy of Pickling provides all the tools for pickling success!
"By working a special kind of magic on an abundance of produce," Christopher Kimball writes in the foreword to this inspiring, comprehensive, and eminently practical book, "Linda Ziedrich has transformed what might have become a lost art into something both necessary and delightful."
Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at the supermarket or farmers market. But pickling isn't just about preserving: It's a way to create mouthwatering condiments and side dishes that add endless variety and loads of big, vibrant flavors to the table.
Making these salty, sour, sweet, and tangy treats isn't hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:
- Pickles from all over the globe, from down-home American favorites to adventuresome new ideas from Asia, the Middle East, and Europe
- Recipes for canned and put-up pickles and also for super-easy quick pickles for the fridge or freezer
- New techniques for preventing yeast and mold growths on fermented pickles
- Recipes for using pickled produce in chutneys, salsas, relishes, and more
- Expert safety guidance and tips
From Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn,
the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.
