The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

by Linda Ziedrich


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Product Details

ISBN-13: 9781558328600
Publisher: Harvard Common Press, The
Publication date: 08/15/2016
Edition description: Revised
Pages: 480
Sales rank: 173,972
Product dimensions: 7.20(w) x 9.10(h) x 1.30(d)

About the Author

Linda Ziedrich is a certified Master Food Preserver and Master Gardener who frequently teaches classes and performs demos on a range of preserving topics across the Pacific Northwest. She is also the author of The Joy of Pickling, now in its third edition, and The Joys of Jams, Jellies, and Other Sweet Preserves. She blogs at A Gardener's Table. She lives in the Willamette Valley of Oregon.

Table of Contents

Foreword Christopher Kimball ix

Preface xi

1 Pickler's Primer: Read This First! 1

A little history of pickles, a compendium of pickling principles and supplies, and processing guidelines for long-term pickle storage

2 Fermented Pickles 37

Cucumbers, turnips, beans, and other vegetables metamorphosed in fragrant brine

3 Fresh Pickles 109

Everything from artichokes to zucchini, preserved in vinegar

4 Sauerkraut, Kimchi, and Other Cabbage Pickles 213

All kinds of cabbage, brined and vinegared, in recipes from Europe, Asia, and America

5 Rice-Bran, Miso, and Soy-Sauce Pickles 251

Unique pickles from the Far East

6 Sweet Pickles 267

Pickles made from cucumbers, watermelon rind, and the fruits of the orchard, vineyard, and berry patch

7 Quick Pickles 305

Full-flavored pickles ready to eat in two days or less

8 Freezer Pickles 347

Sweet pickles preserved without heat or fuss

9 Chutneys, Salsas, and Other Relishes 355

Chutneys, salsas, hot sauces, ketchups, and old-fashioned pickle relishes

10 Pickled Meat, Fish, and Eggs 421

From corned beef to pigs' feet to scarlet eggs

Measurement Equivalents 447

Select Bibliography 449

Index 453

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