DIY pickling
Subtitle: step-by-step recipes for fermented, fresh, and quick pickles
By: illustrations by Tom Bingham
Publisher: Rockridge Press
Published: 2015
Place of publication: Berkeley, California
Language: eng
Number of pages: 167
ISBN-13: 9781623156633
Copyright date: 2015
Subjects: Pickles; Pickled foods; Cooking (Relishes); Chutney; Salsas (Cooking); Canning and preserving; Aliments marinés; Cuisine (Achards); Salsa (Cuisine); Conservation et mise en conserves
Other titles: Do-it-yourself pickling
Description: From Japanese Tsukemono to Korean kimchi, from German sauerkraut to Indian chutney, pickling is part of a long and rich tradition of food culture around the world, and with DIY Pickling, making delicious sweet, sour, spicy and fermented pickles in your own kitchen has never been easier. --Publisher.
Notes: Includes bibliographical references (page 161) and index.
Table of contents: title: I. Pickling 101; title: Your pickling primer; title: The pickler's kitchen; title: Your first refrigerated dill pickle; title: II. The recipes; title: Fresh pickles; title: Fermented pickles; title: Fruit pickles; title: Kimchi, tsukemono, and other pickles of the east; title: Chutneys, salsas, and relishes; title: Cooking with pickles.