The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More

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The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More

by Andrea Chesman

Storey Publishing, LLC | June 5, 2012 | Trade Paperback

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Half-Sour Dill Pickles. Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman''s expert guidance, you''ll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of pickling basics, including fermenting, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.

 

Format: Trade Paperback

Dimensions: 304 pages, 9 × 8.02 × 0.88 in

Published: June 5, 2012

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1603425624

ISBN - 13: 9781603425629

Found in: Canning and Preserving

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– More About This Product –

The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More

by Andrea Chesman

Format: Trade Paperback

Dimensions: 304 pages, 9 × 8.02 × 0.88 in

Published: June 5, 2012

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1603425624

ISBN - 13: 9781603425629

Table of Contents

Introduction
1 All About Pickling
2 Fermented Pickles
3 Single Jar Pickles
4 Big-Harvest Fresh-Pack Pickles
5 Salsas, Relishes, Chutneys
6 Refrigerator & Freezer Pickles
7 Recipes for Enjoying Homemade Pickles
Acknowledgments
Index

From the Publisher

Half-Sour Dill Pickles. Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman''s expert guidance, you''ll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of pickling basics, including fermenting, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.

 

From the Jacket

You Can Pickle It!

Why limit yourself to cucumbers when pickling brings out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in The Pickled Pantry, a comprehensive guide to pickling that features recipes for the crisp cucumbers you''ve always loved---dills, half-sours, bread and butters---plus delicious ideas for pickling everything from carrots to rhubarb, cabbage to pineapple.

It doesn''t matter whether you have a few fresh-picked cucumbers or ten pounds of beets. Single-jar recipes, big-harvest ideas, relishes, chutneys, fermented pickles and krauts, and freezer and refrigerator variations provide pickling solutions for every situation. And once your pantry is fully stocked, Chesman provides recipes for 36 delicious ways to use your pickles in prepared dishes.

About the Author

Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.

Editorial Reviews

What a fantastic resource - and, a fun read!  The Pickled Pantry has much to offer to pickling enthusiasts at all levels.  Andrea Chesman is a master of the craft, and her clear and engaging style will make anyone feel like they can be, too. One of the most comprehensive resources available on fermented pickles, in particular.  Andrea Chesman does a superb job demystifying the process and conveying all the information one needs to know to make delicious pickles!