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

by Jennifer MacKenzie
 

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

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.

    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.

    Product Details

    ISBN-13:
    9780778802167
    Publisher:
    Rose, Robert Incorporated
    Publication date:
    04/10/2009
    Pages:
    352
    Sales rank:
    1,300,511
    Product dimensions:
    7.00(w) x 9.90(h) x 0.90(d)

    Related Subjects

    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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