The Joy of Pickling 1 Volume Set Linda Ziedrich 9781458756596 Books
Download As PDF : The Joy of Pickling 1 Volume Set Linda Ziedrich 9781458756596 Books
The Joy of Pickling, first published in 1998, has long been considered the go-to guide for those who like it sour, salty, and tangy. Pickling is a way of preserving food that has been practiced for centuries, and the recipes in The Joy of Pickling showcase the wide variety of pickling recipes and methods found around the world. Recipes for familiar fermented dill pickles are here, such as Lower East Side Full-Sour Dills and Russian Dill Pickles, as are Old-Fashioned Bread-and-Butters. But cucumber pickles are just the beginning Author Linda Ziedrich has also included more exotic pickles such as Spicy Pickled Cauliflower, Japanese Pickled Ginger, Cabbage and Radish Kimchi, Extra Sweet Pickled Cherries, and Salsa Verde. There are chapters on fresh, sweet, quick, and freezer pickles, as well as cabbage pickles, miso and soy pickles, pickle relishes, and even pickled meat, seafood, and eggs. This new edition features a completely revised introduction and information on the very latest in pickling techniques, procedures, safety, and equipment, as well as dozens of brand-new recipes. Whether you've been making your own pickles for years or are just discovering how simple and fun pickling is, The Joy of Pickling is a must-have guide!
The Joy of Pickling 1 Volume Set Linda Ziedrich 9781458756596 Books
Love this pickling book! I got started with Pickling 2 Summers ago when my veggie garden was going crazy. I needed to figure out to do with the surplus of veggies and pickling seemed like the best option. Because there is a technique (though an easy one) involved with pickling, I thought getting a book for recipe ideas might be a good idea.What's awesome is that the first 30ish pages (known as the "Pickler's Primer") of the book are all informative about different techniques, types of salts and vinegars, methods of canning, etc. It teaches you just about everything you need to get started on your pickling journey! I was able to learn about different pickling techniques from other countries and cultures as well as those that are more standard to the US. I definitely recommend reading this section before getting started!
Once inside the actual recipe portion of the book, there are no limits! From your standard pickle recipes to those all over the world. This book covers all sorts of fruits, vegetables, spices, vinegars, herbs, etc. There is a chapter on chutneys, salsas and relishes, which I love. The book even has a chapter dedicated to pickled meats and eggs!
Some of my favorite (non traditional) recipes from the book are as follows-
-Corn Relish with Tomatoes
-Spiced Blueberries (LOVE these for craft cocktails)
-Pickled Mushrooms with Ginger and Red Wine
-Marinated Dried Tomatoes
-Really Quick Dill Pickles (as well as the fried pickle option on the opposite page!)
I've attached a few photos of these recipes so you can get the jist of what this book offers. I've been making awesome pickle recipes for several years now with this book and haven't even scratched the surface of all of the recipes what it includes.
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Tags : The Joy of Pickling (1 Volume Set) [Linda Ziedrich] on Amazon.com. *FREE* shipping on qualifying offers. The Joy of Pickling, first published in 1998, has long been considered the go-to guide for those who like it sour, salty,Linda Ziedrich,The Joy of Pickling (1 Volume Set),ReadHowYouWant.com Ltd,1458756599,Cookery by ingredient,Cooking Specific Ingredients General,Food & Drink: General
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The Joy of Pickling 1 Volume Set Linda Ziedrich 9781458756596 Books Reviews
I've tried a fair number of her recipes and all have worked beautifully. I highly recommend her half-sours by the quart. The flavor is great. Little pickles that have died and gone to pickle heaven. Your tongue will have a party in your mouth! The one thing I did she doesn't mention at all - I used pickle crisp on the half sours. None of the leaves she mentions were available when I started the half-sours. And it did help with the crispness.
Linda seems to have a recipe for almost any vegetable you could find at the farmer's market - even for those overlooked cukes that are huge! I'm tempted to try that one with the huge zucchini we get from friends.
I don't think you can go wrong with this book. And we all owe Linda a big thank you for pulling together recipes from all over the map and all over the years.
I've enjoyed this book and have almost read it in its entirety, 396 pages, in under a week. My only criticism is that when she states that she's changed the recipe (for whatever reason) she only gives you her version, I would have liked to see the original as well. Also, a lot of the recipes have hot peppers in them (I suspect that this is one of the reasons that she's changed some recipes), for me this is fine as I like things spicy but I now a lot of people may not feel the same way.
I have been making refrigerator pickles and vinegar pickles for a couple of years now. Then a chef said to me, "Have you ever had pickled eggplant?" No actually I had not but I wanted to. So I started my search. First I want to say thank you to any and all reviewers out there who take the time to rate and write about a purchased product. I read all reviews before deciding to make a purchase. This book got rave reviews but I still thank those of you who were confused and gave a three or four star. That is honest and I need honest to make an informed choice for myself. I love this book. I think the research Linda Ziedrich did on the food and perserving food was extensive and informational. I like the bit of history she writes. My family did not pickle anything. We were jam makers, so I am sure I will be purchasing Linda's book on jams and jellies too.
I never knew you could use cherry or grape leaves in making pickles to perserve crunchiness
I never knew you could pickle apples.
I am now going to make Italian pickled Raw Eggplant and Pickled Eggplant cubes thanks to this book. I can't wait to give these as gifts for Christmas and house warming gifts. This book will get extensive use every spring and summer and year after year. I hope my daughter learns to love pickles like I do.
UPDATE 1/18/13 I gave the pickled eggplant and pickled mushrooms as gifts for christmas. Huge rave reviews. I think the best surprise was the different mushroom flavors from fresh to dried mushrooms and how long they keep in the refrigerator. I still have the Zydeco Green Beans in my refrigerator. They are fantastic snack. I would like to try the pickles again, my first batch went bad. I believe it was error on my part and not the recipe. Like I said before, the recipe has to be followed, and I think I had my weights incorrect. THis book will be with me a long long time
I have the first edition, bought in 98 when published, and it has been truly loved. I've made hyderabadi chutney, pickled blackberries, blueberry vinegar, tomato chutney, and more relishes than I can count. Fresh and fermented cabbage, dills, fermented pickles, half-sours, Robert's Tea Pickles. Pickles with cherry leaves, grape leaves, and lime. Chow Chow, piccalilli in many versions, and my personal favorite, bread n butters.
Buy this book if you have even a passing interest in pickling in all its glory - you will find something to try. The recipes are unpretentious, easy to make, and tasty, with a wide variety of options from hot to mild, tart to sweet. I do tend to add a bit more sugar than she does, but she admits her recipes may be a bit too lean for some.
I just bought this one as a gift for a friend, and after paging through it I am inspired all over again to check the garden for any lingering cukes to try something new.
The only real difference in this edition is a new more modern layout that makes the recipes seem more inviting, and perhaps a few new recipes. You simply cannot go wrong with this if you are interested in trying either fermented or fresh preserving with vinegar, or even just spending quality time reading about them.
Love this pickling book! I got started with Pickling 2 Summers ago when my veggie garden was going crazy. I needed to figure out to do with the surplus of veggies and pickling seemed like the best option. Because there is a technique (though an easy one) involved with pickling, I thought getting a book for recipe ideas might be a good idea.
What's awesome is that the first 30ish pages (known as the "Pickler's Primer") of the book are all informative about different techniques, types of salts and vinegars, methods of canning, etc. It teaches you just about everything you need to get started on your pickling journey! I was able to learn about different pickling techniques from other countries and cultures as well as those that are more standard to the US. I definitely recommend reading this section before getting started!
Once inside the actual recipe portion of the book, there are no limits! From your standard pickle recipes to those all over the world. This book covers all sorts of fruits, vegetables, spices, vinegars, herbs, etc. There is a chapter on chutneys, salsas and relishes, which I love. The book even has a chapter dedicated to pickled meats and eggs!
Some of my favorite (non traditional) recipes from the book are as follows-
-Corn Relish with Tomatoes
-Spiced Blueberries (LOVE these for craft cocktails)
-Pickled Mushrooms with Ginger and Red Wine
-Marinated Dried Tomatoes
-Really Quick Dill Pickles (as well as the fried pickle option on the opposite page!)
I've attached a few photos of these recipes so you can get the jist of what this book offers. I've been making awesome pickle recipes for several years now with this book and haven't even scratched the surface of all of the recipes what it includes.
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