Discover a zillion ways to make pickles - well at least 225! This revised edition has recipes for processing pickles from all types of produce such as Lower East Side Full-Sour Dills and Pickled Apricots, or Basic Cabbage Kimchi. Chapters include fermented pickles, fresh pickles, cabbage pickles, miso and soy pickles, quick pickles, freezer pickles, pickle relishes, pickled meat, pickled seafood, and even pickled eggs. Updated information on preserving equipment, techniques, procedures, ingredients, safety and storage. Linda Ziedrich, softcover, 428 pages.
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