The Complete Guide to Pickling: Pickle and Ferment Everything Your Garden or Market Has to Offer
Take the mystery out of pickling with this friendly and accessible guide. Pickling preserves food while creating unique, delicious flavors. Many pickles can be made and eaten quickly using a vinegar brine, such as spring asparagus pickles; others take a little longer and can be canned for longer storage, like kosher dills or cocktail onions. There is a section on sweet and fruity pickles – try pickling blackberries! – and an extensive section on condiments such as chutneys and mustards. Salt fermenting is another delicious technique, and there are recipes to try your hand at sauerkraut, kimchi, and several different vegetables.
The recipes are very clearly written and easy to follow even if you have little experience. Many of the recipes come from the author’s world travels, so make sure you have all the ingredients you need before beginning. Although more photos would be lovely, the few included offer a tantalizing hint of the deliciousness to come. There is no table of contents, but each chapter has an initial list of recipes, while the index is extensive and will help you find recipes easily.
Whatever your pickling experience, you will find something to love in this book.
|Page Count||218 pages|
|Bookshop.org||Buy this Book|
|Category||Cooking, Food & Wine|