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Book description
Pickling is one of the oldest and most natural methods of preserving foods. Many of us have memories of our mothers and grandmothers labouring over mounds of vegetables and huge steaming pots and ending up with rows upon rows of savoury and delicious pickles and chutneys. Pickling is becoming increasingly popular today, as more and more people appreciate its economy and want to know exactly where and how the food they consume is prepared. These inventive and easy-to-follow recipes incorporate international flavours and yield manageable amounts for average households. Step-by-step canning instructions are provided, as are tips on purchasing top-quality ingredients, information on the necessary equipment, and a troubleshooting guide. Also included are serving suggestions and quick recipes that use the preserves. With a minimum of fuss you can get maximum enjoyment from these classic yet contemporary preserves: kosher-style dill pickles, Aunt Thelmas bread & butter pickles, pretty beet and radish pickles, pepper and thyme pickled asparagus, pineapple lime tomato salsa, clementine pear chutney, white balsamic and pepper-pickled strawberries. Whether youre an old hand at preserving or new to the art, youll find everything you need to help you create perfect pickles every time. Includes 250 recipes and 16 colour photographs.Jennifer MacKenzie is a professional home economist with 15 years experience in recipe development and testing. She has also been a canning competition judge for several years.352 pages, softcoverDimensions: 10L × 7W
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