The joy of pickling : 250 flavor-packed recipes for vegetables and more from garden or market (Book, 2009) []
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The joy of pickling : 250 flavor-packed recipes for vegetables and more from garden or market

Author: Linda Ziedrich; Chuck Williams
Publisher: Boston, Mass. : Harvard Common Press, ©2009.
Edition/Format:   Print book : English : Rev. edView all editions and formats
Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from  Read more...

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Genre/Form: Local author
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Linda Ziedrich; Chuck Williams
ISBN: 9781558323759 1558323759 9781558323742 1558323740
OCLC Number: 244177295
Description: xiii, 418 pages ; 24 cm
Contents: 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 --
Fermented pickles : cucumbers, turnips, beans, and other vegetables metamorphosed in fragrant brine --
Fresh pickles : everything from artichokes to zucchini, preserved in vinegar --
Sauerkraut, kimchi, and other cabbage pickles : all kinds of cabbage, brined and vinegared, in recipes from Europe, Asia, and America --
Rice-bran, miso and soy-sauce pickles : unique pickles from the Far East --
Sweet pickles : made from cucumbers, watermelon rind, and the fruits of the orchard, vineyard, and berry patch --
Quick pickles : full-flavored pickles ready to eat in two days or less --
Freezer pickles : sweet pickles preserved without heat or fuss --
Chutneys, salsas, and other relishes : chutneys, salsas, hot sauces, ketchups, and old-fashioned pickle relishes --
Pickled meat, fish, and eggs : from corned beef to pigs' feet to scarlet eggs.
Responsibility: Linda Ziedrich ; foreword by Chuck Williams.
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Putting up pickles is a time-honoured technique for stretching the harvest and getting the most out of fresh produce. This volume includes recipes for: Lower East Side Full-Sour Dills, Cabbage and  Read more...


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