Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas

Overview

Capturing garden vegetables at their best for year-round enjoyment.

Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.

These wonderfully inventive recipes feature ...

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Overview

Capturing garden vegetables at their best for year-round enjoyment.

Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.

These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.

Enjoy wonderful foods year round with recipes such as:

  • Kosher dill pickles
  • Aunt Thelma's bread and butter pickles
  • Pretty beet and radish pickles
  • Gingery cantaloupe pickles
  • White balsamic and pepper pickled strawberries
  • Clementine pear chutney
  • Pineapple lime tomato salsa
  • Smoky three-pepper cucumber relish.

The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors.

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Editorial Reviews

Chicago Sun-Times
Jennifer MacKenzie dishes up contemporary takes on stand-bys -- from pickles to chutney -- with helpful, practical tips for busy cooks.

— Jennifer Olivera

Pittsburgh Post-Gazette NOW
Perfect for those of you who like to pucker. Packed with classic pickle recipes, as well as clever twists on them (Bread-and-Butter Pickles with Onion and Red Pepper), this book is put out by the folks who also published in 2006 the fine Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine. Pickling gives the usual tips on safety, equipment and how-twos but homes in on giving a kick to garden veggies. Pickle everything from fiddleheads to garlic scapes with this book; put up salsa and barbecue sauces, too. Done particularly well: Tips and serving suggestions that come with each recipe.

— Margi Shrum

Family Circle
Worth checking out.
Chicago Sun-Times - Jennifer Olivera
Jennifer MacKenzie dishes up contemporary takes on stand-bys — from pickles to chutney — with helpful, practical tips for busy cooks.
Pittsburgh Post-Gazette NOW - Margi Shrum
Perfect for those of you who like to pucker. Packed with classic pickle recipes, as well as clever twists on them (Bread-and-Butter Pickles with Onion and Red Pepper), this book is put out by the folks who also published in 2006 the fine Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine. Pickling gives the usual tips on safety, equipment and how-twos but homes in on giving a kick to garden veggies. Pickle everything from fiddleheads to garlic scapes with this book; put up salsa and barbecue sauces, too. Done particularly well: Tips and serving suggestions that come with each recipe.
Appeal-Democrat (Sacramento) - Cathy Thomas
Another great resource.... I think I'd better roll up my sleeves and clear some space in my pantry.
Advice Sisters
Mouth-watering color photography, and easy to follow recipes plus tips and variations in the margins of the pages. I think these books will become favorite go-to books for those who want to learn about preserving food, and those who already know how, but want more ideas. Get them now and soon, you'll always have a little something to bring a hostess or brighten up a meal.
Publishers Weekly
Starred Review.

Home economist MacKenzie (The Dehydrator Bible, Complete Curry Cookbook) gives kitchen canners plenty of reasons to get their water boiling in this terrific collection of 250 pickles, sauces, chutneys and relishes. After a thorough explanation of canning techniques, MacKenzie rolls up her sleeves and gets to work with seven variations on dill. In addition to popular pickling candidates like cauliflower, carrots and garlic, MacKenzie shows readers how the technique can be applied to sweet foods like cherries, peaches and pineapple, as well as the ultimate DIY for the avid pickler, canner or drinker: martini olives (brine-cured green olives married with gin and dry vermouth). Even readers without an appreciation for the tang of a good pickle will appreciate MacKenzie's 50 chutneys, including variations such as Sangria Citrus, classic cranberry and peach, pineapple ginger and spiced tomato; six chili sauces; 18 salsas; and home-made ketchup. If the prospect of keeping five pints of taco sauce on hand is intimidating, MacKenzie at least offers preserving methods for all the recipes, as well as suggestions for complementary dishes.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • ISBN-13: 9780778802167
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/10/2009
  • Pages: 352
  • Sales rank: 348,923
  • Product dimensions: 7.00 (w) x 9.90 (h) x 0.90 (d)

Meet the Author

Jennifer MacKenzie is a professional home economist with 15 years' experience in recipe development and testing. She is also a canning competition judge.

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Table of Contents

Table of Contents

Introduction
How Does Home Canning Work?
Preserving Techniques: Step-by-Step Home Canning
Equipment
Ingredients and Preparation
About These Recipes
Gift Giving Ideas

Vegetable Pickles
Fruit Pickles
Chili Sauces, Salsas and Other Sauces
Chutneys
Relishes and Tapenades
World Traveler: Pickles and Condiments from Around the World

Altitude
Purchase and Preparation Guide
Pickling Resources
Acknowledgments
Index

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Preface

Introduction

In the days before enormous supermarkets, where you can now get almost any ingredient any day of the year, preserving the harvest (during the harvest) was the only way to assure you would have fruits and vegetables to nourish your family through those long months between crops. Agricultural technology, transportation and refrigeration have changed our lifestyles dramatically. The need to preserve our own food has been eliminated, yet there is still great satisfaction in taking freshly harvested produce and turning it into delicious pickles, chutneys, salsas, relishes, salsas ... the list goes on.

I was lucky to grow up with a mom who taught me the joys of canning preserves. Each summer we would trek to farm stands to load up on cucumbers and take over the kitchen with the production of Aunt Thelma's Bread-and-Butter Pickles — a must to accompany grilled cheese sandwiches — carefully slicing,
salting and pickling those fresh cucumbers. Later in the summer there were baskets of peppers and tomatoes to create The Family Chili Sauce in preparation for the Christmas Eve tourtière (in our family, you can't have one without the other!). Some years there were pickled beets; one year we got a gorgeous bushel of the most flavorful peaches from a farm on a trip to Niagara, and we made pickled peaches to share with everyone! Once salsa came into fashion, we embarked on many creations to use up those bushels of tomatoes, chile peppers and other zesty ingredients. And to this day, I can't eat a store-bought chutney or tomato sauce without wishing it was one I'd made myself.

I like to buy as much local food as possible, but where I live, in south-central Ontario, that means a bounty between June and October and slim pickings for fresh produce the rest of the year. By buying the produce in season and turning it into savory preserves, not only do I support local agriculture, but I have an array of delicious foods to use all year long and to give to family and friends. Preserving is certainly a wonderful way to support local farmers or use up the produce you've grown in your own garden and, in turn, reduce your carbon footprint by reducing "food miles." And if you've made it yourself, you know exactly what you're eating. As well, in-season food is considerably more economical than foods imported throughout the year, and homemade preserves are much less expensive than commercially prepared ones.

That said, I do take advantage of exotic foods to incorporate international flavors into my repertoire. They may not be local, but you can take advantage of seasonality in other countries when mangos are bountiful and on sale by the case, or fragrant pineapples call to you at the grocery store, or you want to create more exotic savory preserves.

Yes, it can seem like a lot of work, and sometimes, about two-thirds of the way through a bushel of tomatoes, I wonder what I've gotten myself into, but there is nothing more satisfying than popping open a lovely jar of homemade pickles or chutney or chili sauce, knowing that each ingredient was prepared by hand and the freshness of the harvest is captured beneath that lid — it's absolutely worth it.

I hope these recipes will inspire you to embrace the joys of home canning, and I'm sure your friends and family will happily embrace the fruits (and vegetables) of your labors.

Happy canning!

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Sort by: Showing all of 5 Customer Reviews
  • Posted March 30, 2012

    great recipes full of information on canning

    first read this book at a local library, decided was so full of good recipes and information decided I needed my own copy.

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