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Joy of pickling, 3rd edition - 300 flavor-packed recipes for all kinds of p.

Author: Linda Ziedrich
Publisher: Harvard Common Press,u.s., 2016
Edition/Format:   Print book : English
Summary:

The Joy of Pickling, 3rd Edition provides all the tools for pickling success, including 50 new recipes and fermentation techniques.

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Document Type: Book
All Authors / Contributors: Linda Ziedrich
ISBN: 9781558328600 1558328602
OCLC Number: 1023111523
Description: 480 sidor ; 18.8 cm
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

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