These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.
Pickles & Relishes
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Review
"Interesting Chinese plum sauce and rhubarb chutney will arouse the most languid of taste buds. A good selection for the harvest season." (Oregonian )
"Here is a good 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 used to make -- in much less the time, with far less salt, and with no chemical 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 old 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 easy guidance for even novice picklers.
Customer Reviews
Most helpful customer reviews
Format:Paperback
This book is packed with a lot of very different recipes. Simple basic instructions and ingredients to work with. I would definitely recommend it.
By David Adams
Format:Paperback
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.) There is information on making your own sauerkraut. Most of the recipes are for non-fermented pickles. There 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.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.7 out of 5 stars
20 reviews
49 of 50 people found the following review helpful
5.0 out of 5 stars
I made wonderful sour fermented dills after I read this book
Mar 2 2001
By David Adams
- Published on Amazon.com
Format:Paperback
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.) There is information on making your own sauerkraut. Most of the recipes are for non-fermented pickles. There 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.
24 of 24 people found the following review helpful
5.0 out of 5 stars
Safe food preservation for pickles & Relishes
Oct 5 2008
By TJ Moore
- Published on Amazon.com
Format:Paperback
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. Good 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 wrong, another learning lesson.
I'm very happy to add this book to my library for reference and additional learning.
I'm very happy to add this book to my library for reference and additional learning.
16 of 16 people found the following review helpful
5.0 out of 5 stars
Preserve your bounty
Aug 7 2009
By Bryan Cass
- Published on Amazon.com
Format:Paperback
I get this book out every year around August to see what I can do with my excess cucumbers, zucchini, onions, apples, etc. There is a good chapter 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. There are no-salt recipes as well as refrigerator and freezer pickle recipes. You can't go wrong with this book in your cookbook collection!
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Go to Amazon.com to see all 20 reviews
4.7 out of 5 stars
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