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by Andrea Chesman (Author)
Blending your grandmother's pickling know-how with today's Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you'll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
Front 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.
Number of Pages: 304
Dimensions: 0.9 x 9 x 8 IN
Illustrated: Yes
Publication Date: June 05, 2012
