The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
Harvard Common Press, 15 lip 2016 - 480
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.
Co mówią ludzie - Napisz recenzję
Nie znaleziono żadnych recenzji w standardowych lokalizacjach.
2 Fermented Pickles
3 Fresh Pickles
4 Sauerkraut Kimchi and Other Cabbage Pickles
5 RiceBran Miso and SoySauce Pickles
6 Sweet Pickles
7 Quick Pickles
8 Freezer Pickles
Inne wydania - Wyświetl wszystko
½ cup ½ teaspoon ¼ cup allspice bay leaf boil boiling-water bath bowl brine cabbage cap the jar carrots chopped chutney Close the jars cloves cooled jars coriander cover crock crushed red pepper cumin cups cider vinegar cups sugar cups water cups white wine daikon dark place dill Drain eggplants fermented flavor fresh ginger garlic garlic cloves green half-pint mason jars horseradish inch headspace jalapeño jars with two-piece juice ketchup kimchi kohlrabi kraut leaving ½ inch lemon lengthwise lime liquid mason jars melon minced minutes mustard seeds nonreactive pot onions Pack peeled pickling cucumbers pounds process the jars quart jar recipe red pepper refrigerator relish rinse room temperature salsa sauce sauerkraut shallots simmer sour soy sauce spices stand at room Store the cooled sweet syrup tablespoons pickling salt taste teaspoon whole teaspoons pickling salt tomatoes two-piece caps vegetables vinegar at least watermelon white wine vinegar whole black peppercorns