Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
The Pickled Pantry
From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More
1 of 2 copies available
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Creators
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Publisher
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Release date
June 6, 2012 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781603428903
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EPUB ebook
- ISBN: 9781603428903
- File size: 9632 KB
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Languages
- English
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Reviews
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August 1, 2012
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.
Copyright 2012 Library Journal, LLC Used with permission.
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