Table of Contents
Foreword Christopher Kimball ix
Preface xi
1 Pickler's Primer: Read This First! 1
A little history of pickles, a compendium of pickling principles and supplies, and processing guidelines for long-term pickle storage
2 Fermented Pickles 37
Cucumbers, turnips, beans, and other vegetables metamorphosed in fragrant brine
3 Fresh Pickles 109
Everything from artichokes to zucchini, preserved in vinegar
4 Sauerkraut, Kimchi, and Other Cabbage Pickles 213
All kinds of cabbage, brined and vinegared, in recipes from Europe, Asia, and America
5 Rice-Bran, Miso, and Soy-Sauce Pickles 251
Unique pickles from the Far East
6 Sweet Pickles 267
Pickles made from cucumbers, watermelon rind, and the fruits of the orchard, vineyard, and berry patch
7 Quick Pickles 305
Full-flavored pickles ready to eat in two days or less
8 Freezer Pickles 347
Sweet pickles preserved without heat or fuss
9 Chutneys, Salsas, and Other Relishes 355
Chutneys, salsas, hot sauces, ketchups, and old-fashioned pickle relishes
10 Pickled Meat, Fish, and Eggs 421
From corned beef to pigs' feet to scarlet eggs
Measurement Equivalents 447
Select Bibliography 449
Index 453