BN.com Gift Guide

The Joy of Pickling

( 1 )

Overview

225 flavor-packed recipes for vegetables and more from garden or market.

Read More Show Less
... See more details below
Available through our Marketplace sellers.
Other sellers (Paperback)
  • All (13) from $1.99   
  • New (4) from $12.45   
  • Used (9) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$12.45
Seller since 2008

Feedback rating:

(528)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
1558321330 Brand NEW Book - Possibly slight shelf-wear ~ all books carefully examined & well packaged

Ships from: Waltham, MA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$12.45
Seller since 2005

Feedback rating:

(219)

Condition: New
PAPERBACK New 1558321330 Brand NEW Book-Possibly slight shelf-wear ~ all books carefully examined & well packaged.

Ships from: Waltham, MA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$37.46
Seller since 2014

Feedback rating:

(311)

Condition: New
Brand New Item.

Ships from: Chatham, NJ

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$65.00
Seller since 2014

Feedback rating:

(193)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

225 flavor-packed recipes for vegetables and more from garden or market.

Read More Show Less

Editorial Reviews

From Barnes & Noble
The Joy of Pickling by Linda Ziedrich offers more than 200 recipes for every type of pickle -- local, regional, and international. I have a simple summertime pickle that is a family favorite, but I've found loads of interesting twists in this book.
From the Publisher
"Anyone interested in preserving will welcome this book, which is recommended for most collections."—Library Journal

"Oregon farmer Ziedrich effectively weans folks away from the myth of canning difficulty by a very simple combination of credible information and 200 easy to follow recipes. And what a wealth of information is supplied here, including instructions for such important techniques as pureeing tomatoes, and guidance for troubleshooting-scum floating on top of sauerkraut for example. A down-to-earth reference."—Booklist

From the Publisher
"Anyone interested in preserving will welcome this book, which is recommended for most collections." -- Library Journal

"Oregon farmer Ziedrich effectively weans folks away from the myth of canning difficulty by a very simple combination of credible information and 200 easy to follow recipes. And what a wealth of information is supplied here, including instructions for such important techniques as pureeing tomatoes, and guidance for troubleshooting-scum floating on top of sauerkraut for example. A down-to-earth reference." -- Booklist

Library Journal
Hassol, who has a small jam-making business on Cape Cod, writes evocatively about her life there: her friends and family, the guests at her bed-and-breakfast, and the business she started several years ago. She provides 70 recipes for delicious small-batch jams and jellies, along with some breads and muffins to go with them, grouped into chapters with titles like "Nonnie and the Elderberries" and "Chasing the Wild Cranberry." Ziedrich, who might be called a pickle fanatic, offers a detailed and informative guide to pickles of all sorts, including kimchi and others from Asia, chutneys and salsas, and "freezer pickles," along with traditional favorites like Half-Sours by the Quart. She writes readably and knowledgeably about a variety of topics, and her varied and unusual recipes should tempt readers into trying at least a pickle or two, or more. Anyone interested in preserving will welcome both of these books, which are recommended for most collections.
Read More Show Less

Product Details

  • ISBN-13: 9781558321335
  • Publisher: Harvard Common Press, The
  • Publication date: 8/28/1998
  • Pages: 368
  • Product dimensions: 6.82 (w) x 9.03 (h) x 1.06 (d)

Read an Excerpt

Really Quick Dill Pickles Makes 3 quarts Because cucumbers intended for fresh pickling are traditionally brined for a day first, I was surprised to find that I really like pickles made by this no-brine method, For firmer pickles, add two or three grape leaves or six to eight sour cherry leaves for each quart of pickles. Or add 1/8 teaspoon alum per quart, but be sure you like the flavor of alum before you use it in a whole batch of pickles. You can of course double or triple this recipe to suit the size of your harvest.

4 pounds 4-inch pickling cucumbers 24 black peppercorns 1 garlic bulb, cloves peeled and chopped 6 small dried chile peppers (optional) 6 dill heads, with fronds 2 3/4 cups cider vinegar, white wine vinegar, or distilled white vinegar 3 cups water 1/4 cup pickling salt

1. Gently wash the cucumbers, and remove blossom ends. Halve or quarter the cucumbers lengthwise, if you like, or leave them whole. Divide the peppercorns, garlic, and chile peppers, if you're using them, among 6 pint or 3 quart mason jars. Pack equal portions of the cucumbers and dill heads and fronds into each jar. 2. In a nonreactive saucepan, bring the vinegar, water, and salt to a boil, stirring to dissolve the salt. Pour the liquid over the cucumbers, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. 3. In a boiling-water bath, process pint jars for 10 minutes, quart jars for 15 minutes. Or pasteurize the jars for 30 minutes in water heated to 180 to 185 degrees F. 4. Store the cooled jars in a cool, dry, dark place for at least 1 month before eating the pickles.

Ann Kaisers Peach Chutney Makes 3 1/2 pints

I decided to leave my own peach chutney out of this book after I tasted my mother-in-laws. Dark, sweet, and hot (mostly from the ample ginger), its really the best. Ripe peaches and nectarines are easy to peel if you first blanch them in boiling water, then immediately cool them in cold water. I use Korean or Mexican ground dried red pepper in place of the chili powder.

1/2 cup coarsely chopped onion 1/2 pound (1 cup plus 6 tablespoons) golden raisins 1 garlic clove 4 pounds (about 10 to 14) peaches or nectarines, peeled and coarsely chopped 2/3 cup minced fresh ginger 2 cups cider vinegar 1 1/2 pounds (3 cups plus 6 tablespoons, firmly packed) brown sugar 2 tablespoons chili powder 2 tablespoons yellow mustard seeds 1 tablespoon pickling salt

1. Put the onion, raisins, and garlic through a food grinder, or mince them very fine. Put them into a large nonreactive pot with the remaining ingredients. Boil the mixture, stirring often, for about 1 hour, until it is thick and a rich brown color. 2. Pack the chutney into pint or half-pint mason jars, leaving 1/4 inch headspace. Seal the jars with hot 2-piece caps. To ensure a good seal, process the jars for 10 minutes in a boiling water bath. 3. Store the cooled jars in a cool, dry, dark place.

Read More Show Less

Customer Reviews

Average Rating 5
( 1 )
Rating Distribution

5 Star

(1)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted March 6, 2001

    A must for pickle lovers

    This is a great cookbook. It provides detailed information on the basics of pickling plus a wide range of recipes. It covers everything from your basic bread and butters to kimchee, sauerkraut, chutneys, pickled fish and meat, and so on. The few recipes I have tried have all been delicious.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)