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LINDA ZIEDRICH
Foreword by
Chuck Williams
P I C K L I N G
THE JOYOF
250 Flavor-Packed Recipes for Vegetables and More from Garden or Market
R e v i s e d E d i t i o n
 
contents
Foreword by ChuckWilliamsixPrefacexi
1PICKLER’S PRIMER:READ THIS FIRST!1
A little history of pickles,a compendium of pickling principles and supplies,and processingguidelines for long-term pickle storage
2FERMENTED PICKLES31
Cucumbers,turnips,beans,and other vegetablesmetamorphosed in fragrant brine
3FRESH PICKLES79
Everything from artichokes to zucchini,preserved in vinegar
4SAUERKRAUT, KIMCHI, ANDOTHER CABBAGE PICKLES177
All kinds of cabbage,brined and vinegared,inrecipes from Europe,Asia,and America
 
5RICE-BRAN, MISO, ANDSOY-SAUCE PICKLES209
Unique pickles from the Far East
6SWEET PICKLES227
Made from cucumbers,watermelonrind,and the fruits of the orchard,vineyard,and berry patch
7QUICK PICKLES263
Full-flavored pickles ready to eatin two days or less
8FREEZER PICKLES295
Sweet pickles preserved without heat or fuss
9CHUTNEYS, SALSAS, ANDOTHER RELISHES305
Chutneys,salsas,hot sauces,ketchups,and old-fashioned pickle relishes
10PICKLED MEAT, FISH,AND EGGS365
From corned beef to pigs’feetto scarlet eggs
Measurement Equivalents395Select Bibliography397Index401
viCONTENTS

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