Pickles And Relishes From Apples To at Amazon
Review
“Fascinating Chinese plum sauce and rhubarb chutney will produce the most languid of taste buds. A excellent selection for the harvest season.” (Oregonian )
“Here is a excellent basic introduction to pickling.” (Booklist )
Review
“Fascinating Chinese plum sauce and rhubarb chutney will produce the most languid of taste buds. A excellent selection for the harvest season.”
(Oregonian )
“Here is a excellent basic introduction to pickling.”
(Booklist )
From the Back Cover
Turn bumper crops — fruits and all kinds of vegetables — into mouth-watering pickles and relishes as tasty as Grandmother employed to make — in much less the time, with far less salt, and with no compound additives.
New recipes for today’s cooks include:
* Freezer pickles that take less than a half hour to prepare.
* Refrigerator pickles that require no canning.
* Salt-free pickles for dieters.
* Traditional dill crock pickles, including no-fail Half-Sours.
* Variations on ancient favorites, such as sunshine pickles, bread and butters, pickled okra, pickled cauliflower, piccalilli, dilly beans, and chutney.
* Pickles and relishes made from apples, beans, beets, carrots, corn, cauliflower, cucumbers, Jerusalem artichokes, okra, onions, parsnips, pears, peppers, purslane, pumpkins, summer squash, red and green tomatoes, watermelon, and zucchini.
Dozens of tips guarantee crisp pickles without alum. Illustrated step-by-step pickling methods provide simple guidance for even novice picklers.
These 150 quick-and-simple recipes turn bumper crops into delightful pickles and relishes, using small or no salt. All proficiencies meet current USDA guidelines.
Product Details
- Amazon Sales Rank: #37148 in Books
- Published on: 1991
- Original language: English
- Number of items: 1
- Dimensions: .46″ h x 8.39″ w x 7.22″ l, .66 pounds
- Strip: Paperback
- 160 pages
Reviews
47 of 48 people found the following review helpful.
I made wonderful sour fermented dills after I read this book
By David Adams
I found this book in the local library several years ago. I read it from cover to cover. I just had to buy it! The front part of the book covers theory in detail. I learned all about fermenting pickles (full sours and half sours, etc.) Here is information on making your own sauerkraut. Most of the recipes are for non-fermented pickles. Here are recipes covering a wide variety of vegetables. An excelent book for both recipes and basic information on both fermented and non fermented pickles. I have tried many of the recipes.
20 of 20 people found the following review helpful.Safe food preservation for pickles & Relishes
By TJ Moore
This book was revised in 2001. One of the people editing this is a Master Food Preserver Instructor, therefore each and every recipe is safe to eat if you follow the directions. Excellent selection of recipes, including some updated safe family recipes. Detailed instructions for the beginner and reminders for the experienced food preserver. A section on what possibilities caused your end result to go incorrect, another learning lesson.
I’m very lucky to add this book to my library for reference and additional learning.
14 of 14 people found the following review helpful.Preserve your bounty
By Bryan Cass
I get this book out every year around August to see what I can do with my excess cucumbers, zucchini, onions, apples, etc. Here is a excellent stage in here on equipment you’ll need, another one on how to choose the ingredients for your pickling, one on fresh-pack and brining techniques, and following that are loads of recipes for relishes, sweet and dill pickles, dilly beans, sauerkraut, etc. Here are no-salt recipes as well as refrigerator and freezer pickle recipes. You can’t go incorrect with this book in your cookbook collection!
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