The Joy of Pickling
300 Flavor-packed Recipes for All Kinds of Produce From Garden or MarketBook - 2016
Whether you're making a pint of sauerkraut or a peck of pickled peppers, the Joy of Pickling provides all the tools for pickling success! Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn't just about preserving - it's a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn't hard - as long as you have this comprehensive volume to guide you. This new edition includes 50 new recipes, techniques for preventing yeast and mold growths on fermented pickles, as well as information on the science of pickling. Among the tempting treats you'll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Pickled Whole Watermelons, Quick Pickled Baby Corn, Cranberry Ketchup, Pickled Whole Cabbages, and much, much more. -- Publisher annotation.
Publisher: Beverly, Mass : Harvard Common Press, 2016
Edition: Third revised edition
Branch Call Number: 641.42 Z622J 2016
Characteristics: xiii, 466 pages : illustrations ; 24 cm