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

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Harvard Common Press, 15 sie 2016 - 480
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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.

 

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Spis treści

2 Fermented Pickles
37
3 Fresh Pickles
109
4 Sauerkraut Kimchi and Other Cabbage Pickles
213
5 RiceBran Miso and SoySauce Pickles
251
6 Sweet Pickles
267
7 Quick Pickles
305
8 Freezer Pickles
347
9 Chutneys Salsas and Other Relishes
355
10 Pickled Meat Fish and Eggs
421
Measurement Equivalents
447
Select Bibliography
449
Index
453
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Informacje o autorze (2016)

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.

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