Pickles and Relishes : 150 Recipes from Apples to Zucchini

Pickles and Relishes : 150 Recipes from Apples to Zucchini

by Andrea Chesman
     
 

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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

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.

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."

Product Details

ISBN-13:
9780882667447
Publisher:
Storey Books
Publication date:
01/07/1997
Edition description:
REV
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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