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Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn't just about preserving - it's a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn't hard - as long as you have this comprehensive volume to guide you. Among the tempting treats you'll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Gingery Watermelon Pickles, Quick Pickled Baby Corn, Cranberry Ketchup, and much, much more. 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!… (plus d'informations)
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Jeff and I have been getting copious amounts of turnips from our produce shipment, and we haven't been particularly good about eating them. In leafing through this book I found a recipe for Korean Pickled Turnips and decided to give it a try. What better way to enjoy anything than to ferment it?! The list of ingredients was short (and all basic stuff we already had) and the process was very simple. I was pleased to see a good amount of brine after rubbing the sliced turnips with salt, and after a few hours put the turnips and other ingredients into a quart sized jar to sit out for awhile. They need to sit for awhile to do their magic, and in a few days they should be spicy, sour and delicious. For now, they smell fantastic and I can't wait to try it out.
The book has many recipes for pickling pretty much everything, not just the standard cucumber. (But it has many recipes for cucumbers in case your old standard just isn't doing it for you any more.) While I will skip the last chapter on pickling meat, fish and eggs (yuck), I look forward to trying out kimchi and maybe see if we can't pickle some of our other stubborn root vegetables. ( )
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"My chutneys and kasaundies are, after all, connected to my nocturnal scribblings -- by day amongst the pickle-vats, by night within these sheets, I spend my time at the great work of preserving. Memory, as well as fruit, is being saved from the corruption of the clocks." -- Salman Rushdie, Midnight's Children
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In Corvallis, Oregon, Chinese scientists arriving for a two-week stay open suitcases full of pickles and dry noodles.
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Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn't just about preserving - it's a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn't hard - as long as you have this comprehensive volume to guide you. Among the tempting treats you'll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Gingery Watermelon Pickles, Quick Pickled Baby Corn, Cranberry Ketchup, and much, much more. 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!
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The book has many recipes for pickling pretty much everything, not just the standard cucumber. (But it has many recipes for cucumbers in case your old standard just isn't doing it for you any more.) While I will skip the last chapter on pickling meat, fish and eggs (yuck), I look forward to trying out kimchi and maybe see if we can't pickle some of our other stubborn root vegetables. (