The Joy of Pickling, 3rd Edition

The Joy of Pickling, 3rd Edition by Linda Ziedrich

300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Format: Paperback / softback, 480 Pages
ISBN: 9781558328600
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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.

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.

Format: Paperback / softback, 480 Pages
ISBN: 9781558328600
Size: 7.25 in x 9.125 in / 184.15 mm x 231.78 mm
Edition: Third Edition
Foreword by Christopher Kimball
Chapter 1: A Pickler's Primer: Read this First!
A little history of pickles, a compendium of pickling principles and supplies, and processing guidelines for long-term pickle storage.
Chapter 2: Fermented Pickles
Cucumbers, turnips, beans, and other vegetables metamorphosed in fragrant brine.
Chapter 3: Fresh Pickles
Everything from artichokes to zucchini, preserved in vinegar
Chapter 4: Sauerkraut, Kimchi, and Other Cabbage Pickles
All kinds of cabbage, brined and vinegared, in recipes from Europe, Asia, and America
Chapter 5: Rice-Bran, Miso, and Soy-Sauce Pickles
Unique Pickles from the Far East
Chapter 6: Sweet Pickles
Pickles made from cucumbers, watermelon rind, and the fruits of the orchard, vineyard, and berry patch
Chapter 7: Quick Pickles
Full-flavored pickles ready to eat in two days or less
Chapter 8: Freezer Pickles
Sweet pickles preserved without heat or fuss
Chapter 9: Chutneys, Salsas, and Other Relishes
Chutneys, salsas, hot sauces, ketchups, and old-fashioned pickle relishes
Chapter 10: Pickled Meat, Fish, and Eggs
From corned beef to pigs feet to scarlet eggs
Measurement Equivalents
Select Bibliography