The Pickled Pantry
From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More
by Andrea Chesman, author of Serving Up the Harvest
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 this 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.
“There’s a pickle for every palate in this enticing collection of recipes and pickle lore. Whether you’re just starting out or you’ve been pickling for years, this book will inspire and enlighten.” –Molly Stevens, author of All About Roasting
“I opened this gorgeous book on a blustery winter’s day. Two hours later I emerged, inspired and energized. Andrea Chesman has produced a book that makes one pine for pickles.” –Kathy Harrison, author of Just in Case
Paperback, 304 pages, color illustrations throughout.