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
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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