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The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More

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Overview

You Can Pickle It!

Why limit yourself to cucumbers when pickling brings out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in The Pickled Pantry, a comprehensive guide to pickling that features recipes for the crisp cucumbers you've always loved—-dills, half-sours, bread and butters—-plus delicious ideas for pickling everything...

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The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More

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Overview

You Can Pickle It!

Why limit yourself to cucumbers when pickling brings out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in The Pickled Pantry, a comprehensive guide to pickling that features recipes for the crisp cucumbers you've always loved—-dills, half-sours, bread and butters—-plus delicious ideas for pickling everything from carrots to rhubarb, cabbage to pineapple.

It doesn't matter whether you have a few fresh-picked cucumbers or ten pounds of beets. Single-jar recipes, big-harvest ideas, relishes, chutneys, fermented pickles and krauts, and freezer and refrigerator variations provide pickling solutions for every situation. And once your pantry is fully stocked, Chesman provides recipes for 36 delicious ways to use your pickles in prepared dishes.

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Editorial Reviews

Library Journal
Prolific cookbook writer Chesman (Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables) covers multiple methods (e.g., fermenting, canning, refrigerating, freezing) for making small- and large-batch homemade pickles, from Napa Cabbage and Carrot Kimchi to Sweet-Tart Rhubarb Chutney. She features these pickles in dishes including Korean Bulgogi Tacos with Kimchi, Sweet Pickle Macaroni Salad, and German Chocolate Sauerkraut Cake. While some recipes appeared previously in Chesman's 1983 Pickles & Relishes, they've been updated for today's kitchens and tastes. VERDICT This all-purpose primer will please both novices and experts, especially those in search of a more traditional, less trendy approach.
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Product Details

  • ISBN-13: 9781603425629
  • Publisher: Storey Books
  • Publication date: 6/5/2012
  • Pages: 304
  • Sales rank: 249,959
  • Product dimensions: 7.90 (w) x 8.90 (h) x 0.90 (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

Introduction
1 All About Pickling
2 Fermented Pickles
3 Single Jar Pickles
4 Big-Harvest Fresh-Pack Pickles
5 Salsas, Relishes, Chutneys
6 Refrigerator & Freezer Pickles
7 Recipes for Enjoying Homemade Pickles
Acknowledgments
Index

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