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Pickles & Relishes: From Apples to Zucchini, 150 Recipes for Preserving the Harvest Paperback – Jan 7 1997


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Product Details

  • Paperback: 160 pages
  • Publisher: Storey Publishing, LLC; 2nd Revised edition edition (Jan. 7 1997)
  • Language: English
  • ISBN-10: 0882667440
  • ISBN-13: 978-0882667447
  • Product Dimensions: 1.1 x 21 x 18.1 cm
  • Shipping Weight: 295 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #392,568 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Customer Reviews

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Most helpful customer reviews

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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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.
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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.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 31 reviews
51 of 52 people found the following review helpful
I made wonderful sour fermented dills after I read this book March 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.
25 of 25 people found the following review helpful
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.
16 of 16 people found the following review helpful
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!
10 of 10 people found the following review helpful
Good Companion to the Ball book Oct. 6 2008
By Lynn W Barnette - Published on Amazon.com
Format: Paperback
This and the Ball book make a complete set of everything you need to "put up" your harvest. I made chutney for the second time in my life and find the recipes extremely sweeeeeet. Other than that, the recipes are cleanly laid out on the page, varied in taste, and successful.
6 of 6 people found the following review helpful
Great Recipes Oct. 14 2009
By Amy M. Dunker - Published on Amazon.com
Format: Paperback Verified Purchase
This is one of the many pickling books that I purchased and used. It is amongst my favorites. The recipes are clear and concise. The pickles and relishes made with the recipes are tasty.

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