Product Description

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 savory 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.

These wonderfully inventive recipes 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:

The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors.

Product Details

• Amazon Sales Rank: #35770 in Books
• Brand: Jennifer MacKenzie
• Published on: 2009-04-10
• Original language: English
• Number of items: 1
• Binding: Paperback
• 352 pages

Features

• Pickling is one of the oldest and most natural methods of preserving foods. Many of us have mem...
• 352 pages, softcover
• Dimensions: 10"L × 7"W

From Publishers Weekly
Starred Review. Home economist MacKenzie (The Dehydrator Bible, Complete Curry Cookbook) gives kitchen canners plenty of reasons to get their water boiling in this terrific collection of 250 pickles, sauces, chutneys and relishes. After a thorough explanation of canning techniques, MacKenzie rolls up her sleeves and gets to work with seven variations on dill. In addition to popular pickling candidates like cauliflower, carrots and garlic, MacKenzie shows readers how the technique can be applied to sweet foods like cherries, peaches and pineapple, as well as the ultimate DIY for the avid pickler, canner or drinker: martini olives (brine-cured green olives married with gin and dry vermouth). Even readers without an appreciation for the tang of a good pickle will appreciate MacKenzie's 50 chutneys, including variations such as Sangria Citrus, classic cranberry and peach, pineapple ginger and spiced tomato; six chili sauces; 18 salsas; and home-made ketchup. If the prospect of keeping five pints of taco sauce on hand is intimidating, MacKenzie at least offers preserving methods for all the recipes, as well as suggestions for complementary dishes.

Review
Dishes up contemporary takes on stand-bys -- from pickles to chutney -- with helpful, practical tips for busy cooks. (Jennifer Olivera Chicago Sun-Times )

Perfect for those of you who like to pucker. (Margi Shrum Pittsburgh Post-Gazette NOW )

About the Author

Jennifer MacKenzie is a professional home economist with 15 years' experience in recipe development and testing. She is also a canning competition judge.

Customer Reviews

Excellent
The pickles, relishes and chutneys that I have made from the recipes in this book have turned out to be delicious. This is one of my most used pickling books. The recipes are clearly written and tasty. Highly recommended.

Pickling Bible
This book covers all of the major items you might want to preserve. Provides alternate recipes for most item. Easy to read and understand.