By Linda Ziedrich
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Customer tags: pickling(44), preserving(40), canning(33), cookbook(30), pickles(29), homemade(23), international recipes(17), healthy eating(13), cooking(12), vegetables(2), homesteading(2), gardening(2)
Review & Description
Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles. Twenty-five of the recipes are brand new, and the indispensable pickling primer has been fully updated with the latest in equipment, ingredients, and techniques. Read more
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