Capturing garden vegetables at their best for year-round enjoyment, pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savoury and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.
This book delivers 250 wonderfully inventive recipes that feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.
Enjoy wonderful foods year round with recipes such as: kosher dill pickles, Aunt Thelma's bread and butter pickles, pretty beet and radish pickles, gingery cantaloupe pickles, white balsamic and pepper pickled strawberries, clementine pear chutney, pineapple lime tomato salsa, smoky three-pepper cucumber relish, and more.
The author, Jennifer MacKenzie, specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavours.