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Pickles & Relishes: From Apples to Zucchini, 150 Recipes for Preserving the Harvest [Paperback]

Andrea Chesman
4.7 out of 5 stars  See all reviews (3 customer reviews)
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Book Description

Jan. 7 1997
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.

Product Details

Product Description


"Here is a good basic introduction to pickling."

"Interesting Chinese plum sauce and rhubarb chutney will arouse the most languid of taste buds. A good selection for the harvest season."

"Here is a good basic introduction to pickling."

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

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Most helpful customer reviews
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.
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5.0 out of 5 stars Great for Beginners June 1 2013
Format:Paperback|Verified Purchase
I am new to preserving and pickling and bought a bunch of resources to help get me started. I'm very pleasantly surprised by this book! It contains very easy to understand instructions on boiling water bath canning (I haven't read through every recipe, but I don't think that there are any pressure canning recipes). There is also a list of equipment that you'll need, a table on yields based on weight, and a troubleshooting section.

I like the selection of recipes. They all seem pretty straight forward, using common ingredients that you probably already have in your kitchen (or can easily buy from any grocery store). There are instructions for many varieties of bread and butters, sweet and sours, and dills, plus fruits/veggies and relishes.

If you already have tried and true pickle recipes that you love, you might not get as much out of this book, but for a beginner who is looking for somewhere to start, this seems like a good place.
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4.0 out of 5 stars Different Recipes Nov. 13 2001
This book is packed with a lot of very different recipes. Simple basic instructions and ingredients to work with. I would definitely recommend it.
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