Joy of Pickling (eBook)

300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Linda Ziedrich (Autor)

eBook Download: EPUB

2023 | 3., Third Edition
480 Seiten
Harvard Common Press (Verlag)
978-1-55832-870-9 (ISBN)

Infos

Discover the tools and techniques you need for pickling success, with 300 recipes from kimchi to sauerkraut and even a peck of pickled peppers!Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at your local market. But pickling isn't just about preserving: It's a way to create mouthwatering condiments and side dishes that add endless variety and vibrant flavors to the table. Making these salty, sour, sweet, and tangy treats isn't hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:- An international range of pickles from American favorites to adventuresome ideas from Asia, the Middle East, and Europe- Recipes for canned and put-up pickles as well as quick pickles for the fridge or freezer- New techniques for preventing yeast and mold growths on fermented pickles- Recipes for using pickled produce in chutneys, salsas, relishes, and more- Expert safety guidance and tipsFrom Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.

Produkt-Details

• Erscheint lt. Verlag: 17.8.2023
• Vorwort: Christopher Kimball
• Sprache: englisch
• Maße: 180 x 180 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Schlagworte: Acid • acidity • American • Ball jars • Beans • Beets • Blue Book • Botulism • Brine • brining • cabbage • canners • canning • canning book • canning cookbook • carrots • Chinese • chinese fermented vegetables • Choucroute • chowchow • Comfort • condiments • Cookbook • cornichons • cucumber pickles • cucumbers • cukes • diet • Dill • dill pickles • Dinner • Ethnic • Farm • Farmers Market • FDA • Ferment • Fermentation • fermented vegetable benefits • fermented vegetables recipes • fermenting • Food storage • freezer pickles • French • fresh pickles • fridge pickles • Fruit • gerkin • gherkin • Greek • green peppers • greens • gut health • Harvest • Health • Healthy • healthy diet • healthy eating • Healthy Living • homesteading • how to ferment • how to make pickles • how to pickle • how to preserve vegetables • Italian • Japanese • jars • Jewish • Kimchi • Korean • Kosher • Kraut • lacto ferment • Low fat • Lowfat • mason jars • meal • Mediterranean • microbes • Midwest • NATURAL • Nutrition • nutritious • old-fashioned • Onions • organic • Paleo • Peaches • Peppers • pH • pickled • pickled cucumbers • pickled fish • pickled meat • Pickles • pickling • pickling book • pickling cookbook • preserve • preserves • Preserving • preserving book • pressure canning • Probiotics • putting food by • quick pickles • raw fermented vegetables • real food • real food movement • Recipes • refrigerator pickles • Relishes • root cellar • safe canning • Salsas • SALT • Sandor Katz • Sauerkraut • Snacks • sour pickles • South • southern • Superfoods • taste of home • tomatoes • traditional foods • USDA • vegetables • Veggies • yeast
• ISBN-10: 1-55832-870-X / 155832870X
• ISBN-13: 978-1-55832-870-9 / 9781558328709