The joy of pickling ebook

The following is a list of various book titles based on search results using the keyword the joy of pickling. Register now and create a free account to access unlimited books. Pickling is a great way to store excess vegetables.

But pickling isn't just for cucumbers. You can pickle peppers, onions, tomatoes, carrots, watermelon, peaches—lots of different vegetables and fruit can be pickled!

With an OverDrive account, you can save your favorite libraries for at-a-glance information about availability. Find out more about OverDrive accounts. Linda Ziedrich. Harvard Common Press. Whether you're making a pint of sauerkraut or a peck of pickled peppers, The Joy of Pickling provides all the tools for pickling success! But pickling isn't just about preserving: It's a way to create mouthwatering condiments and side dishes that add endless variety and loads of big, vibrant flavors to the table.

Many recipes are the author's own creations and have never appeared before in print or online. With terrific color photos by the Seattle photographer Leigh Olson, rich and detailed background info about Jewish food traditions, and, above all, with terrific and tasty recipes both sweet and savory, this book is a celebration of some of the best foods Jewish cooks have ever created. Chef Edward Lee's story and his food could only happen in America.

Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.

Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than exceptional recipes for food with Korean roots and Southern soul. Author : Carol W.

Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time?

Whether you're making a pint of sauerkraut or a peck of pickled peppers, The Joy of Pickling provides all the tools for pickling success! But pickling isn't just about preserving: It's a way to create mouthwatering condiments and side dishes that add endless variety and loads of big, 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: Pickles from all over the globe, from down-home American favorites to adventuresome new ideas from Asia, the Middle East, and Europe Recipes for canned and put-up pickles and also for super-easy 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 tips From Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.

The art of preserving produce by canning and preserving has come full circle from grandmother's kitchen to a whole new generation now eager to learn it. This detailed guide to home preserving is perfect for novice canners and experts alike and offers more than foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams, vegetables, condiments, pickles, whole fruits, and more. Let the experts at America's Test Kitchen show you how to do it right with detailed tutorials, troubleshooting tips, equipment information, and insight into the science behind canning.

Joy of Pickling Linda Ziedrich. The Joy of Pickling Linda Ziedrich. Saving the Season Kevin West. Asian Pickles Karen Solomon. The Preservation Kitchen Paul Virant.

Pick a Pickle Hugh Acheson. Pickled Lucy Norris.