The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market (Third Edition)

The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market (Third Edition)

By: Linda Ziedrich (author)Paperback

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Description

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! Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn't just about preserving - it's a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn't hard - as long as you have this comprehensive volume to guide you. This new edition includes 50 new recipes, techniques for preventing yeast and mold growths on fermented pickles, as well as information on the science of pickling. Among the tempting treats you'll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Pickled Whole Watermelons, Quick Pickled Baby Corn, Cranberry Ketchup, Pickled Whole Cabbages, and much, much more.

About Author

Linda Ziedrich is a certified Master Food Preserver and Master Gardener who frequently teaches classes and performs demos on a range of preserving topics across the Pacific Northwest. She is also the author of The Joy of Pickling, now in its third edition, and The Joys of Jams, Jellies, and Other Sweet Preserves. She blogs at A Gardener's Table. She lives in the Willamette Valley of Oregon.

Contents

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

Product Details

  • ISBN13: 9781558328600
  • Format: Paperback
  • Number Of Pages: 480
  • ID: 9781558328600
  • ISBN10: 1558328602
  • edition: Third Edition

Delivery Information

  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

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