EBOOK
About
These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
Turn bumper crops – fruits and all kinds of vegetables – into mouthwatering pickles and relishes as tasty as Grandmother used to make – in much less the time, with far less salt, and with no chemical additives.
New recipes for today's cooks include:
* Freezer pickles that take less than a half hour to prepare.
* Refrigerator pickles that require no canning.
* Salt-free pickles for dieters.
* Traditional dill crock pickles, including no-fail Half-Sours.
* Variations on old favorites, such as sunshine pickles, bread and butters, pickled okra, pickled cauliflower, piccalilli, dilly beans, and chutney.
* Pickles and relishes made from apples, beans, beets, carrots, corn, cauliflower, cucumbers, Jerusalem artichokes, okra, onions, parsnips, pears, peppers, purslane, pumpkins, summer squash, red and green tomatoes, watermelon, and zucchini.
Dozens of tips guarantee crisp pickles without alum. Illustrated step-by-step pickling methods provide easy guidance for even novice picklers. Preface
Acknowledgments
Part I How to Make Pickles and Relishes
1 Ingredients
2 Equipment
3 Fresh Pack and Brining
Part II Recipes
4 Bread N' Butters
5 A Host of Sweet and Sour Pickles
6 Cucumber Dill Pickles
7 Refrigerator and Freezer Pickles
8 Apple to Zucchini: Pickled Fruits and Vegetables
9 Relishes and Sauces
Appendixes
1 Adjusting for Altitude
2 Weights and Measures
3 What Went Wrong?
Index
"Here is a good basic introduction to pickling."-Booklist "Here is a good basic introduction to pickling."-Oregonian "Interesting Chinese plum sauce and rhubarb chutney will arouse the most languid of taste buds. A good selection for the harvest season."
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
Turn bumper crops – fruits and all kinds of vegetables – into mouthwatering pickles and relishes as tasty as Grandmother used to make – in much less the time, with far less salt, and with no chemical additives.
New recipes for today's cooks include:
* Freezer pickles that take less than a half hour to prepare.
* Refrigerator pickles that require no canning.
* Salt-free pickles for dieters.
* Traditional dill crock pickles, including no-fail Half-Sours.
* Variations on old favorites, such as sunshine pickles, bread and butters, pickled okra, pickled cauliflower, piccalilli, dilly beans, and chutney.
* Pickles and relishes made from apples, beans, beets, carrots, corn, cauliflower, cucumbers, Jerusalem artichokes, okra, onions, parsnips, pears, peppers, purslane, pumpkins, summer squash, red and green tomatoes, watermelon, and zucchini.
Dozens of tips guarantee crisp pickles without alum. Illustrated step-by-step pickling methods provide easy guidance for even novice picklers. Preface
Acknowledgments
Part I How to Make Pickles and Relishes
1 Ingredients
2 Equipment
3 Fresh Pack and Brining
Part II Recipes
4 Bread N' Butters
5 A Host of Sweet and Sour Pickles
6 Cucumber Dill Pickles
7 Refrigerator and Freezer Pickles
8 Apple to Zucchini: Pickled Fruits and Vegetables
9 Relishes and Sauces
Appendixes
1 Adjusting for Altitude
2 Weights and Measures
3 What Went Wrong?
Index
"Here is a good basic introduction to pickling."-Booklist "Here is a good basic introduction to pickling."-Oregonian "Interesting Chinese plum sauce and rhubarb chutney will arouse the most languid of taste buds. A good selection for the harvest season."