Pickles and Relishes : 150 Recipes from Apples to Zucchini

Overview

Turn bumper crops — fruits and all kinds of vegetables — into mouth-watering pickles and relishes as tasty as Grandmother used to make — in much less the time, with far less salt, and with no chemical additives.

New recipes for today's cooks include:

• Freezer pickles that take less than a half hour to prepare.

• Refrigerator pickles that require no canning.

• Salt-free pickles for dieters.

• Traditional dill crock pickles, including no-fail Half-Sours.

• Variations on old ...

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Pickles & Relishes: From apples to zucchini, 150 recipes for preserving the harvest

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Overview

Turn bumper crops — fruits and all kinds of vegetables — into mouth-watering pickles and relishes as tasty as Grandmother used to make — in much less the time, with far less salt, and with no chemical additives.

New recipes for today's cooks include:

• Freezer pickles that take less than a half hour to prepare.

• Refrigerator pickles that require no canning.

• Salt-free pickles for dieters.

• Traditional dill crock pickles, including no-fail Half-Sours.

• Variations on old favorites, such as sunshine pickles, bread and butters, pickled okra, pickled cauliflower, piccalilli, dilly beans, and chutney.

• Pickles and relishes made from apples, beans, beets, carrots, corn, cauliflower, cucumbers, Jerusalem artichokes, okra, onions, parsnips, pears, peppers, purslane, pumpkins, summer squash, red and green tomatoes, watermelon, and zucchini.

Dozens of tips guarantee crisp pickles without alum. Illustrated step-by-step pickling methods provide easy guidance for even novice picklers.

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Editorial Reviews

Oregonian
"Here is a good basic introduction to pickling."
Booklist
"Here is a good basic introduction to pickling."
From the Publisher
"Interesting Chinese plum sauce and rhubarb chutney will arouse the most languid of taste buds. A good selection for the harvest season."
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Product Details

  • ISBN-13: 9780882667447
  • Publisher: Storey Books
  • Publication date: 1/7/1997
  • Edition description: REV
  • Edition number: 2
  • Pages: 160
  • Product dimensions: 7.25 (w) x 8.38 (h) x 0.47 (d)

Meet the Author

Andrea Chesman has written more than 20 cookbooks, including Storey’s Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.


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Table of Contents

Preface

Acknowledgments

Part I How to Make Pickles and Relishes

1 Ingredients

2 Equipment

3 Fresh Pack and Brining

Part II Recipes

4 Bread N' Butters

5 A Host of Sweet and Sour Pickles

6 Cucumber Dill Pickles

7 Refrigerator and Freezer Pickles

8 Apple to Zucchini: Pickled Fruits and Vegetables

9 Relishes and Sauces

Appendixes

1 Adjusting for Altitude

2 Weights and Measures

3 What Went Wrong?

Index

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Sort by: Showing all of 2 Customer Reviews
  • Posted August 11, 2011

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  • Anonymous

    Posted August 20, 2001

    The ultimate pickle book, your search is over!

    I have been using this book for 3 years and have received numerous compliments os the results. What I liked most is it gives you several recipes for the same type of pickle so you can mix and match some of the ingredients to suit you're own taste. I have looked at alot of pickling books, but by far, this is the best one and the price is very reasonable as well!

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