Beginner's Guide to Pickling: Easy Recipes for Pickles, Sauerkraut, Kimchi, and More

Description

Discover the art of pickling with this step-by-step guide for beginners Pickling and fermenting are time-tested preservation methods that allow you to transform everyday garden produce into a medley of flavorful, healthy foods. With the Beginner’s Guide to Pickling, you’ll find everything you need to create delicious pickles of your own. It’s filled with advice, illustrations, and troubleshooting tips to ensure success—plus a collection of mouthwatering pickle recipes from around the world. This pickling book includes: A pickling primer—Learn more about the history of pickling, the different types of pickles and pickling techniques, the many regional flavor variations, and more. An exciting variety—Explore recipes for fresh, fermented, and fruit pickles, as well as chutneys, salsas, relishes, kimchi, tsukemono, and more. Canning best practices—Find detailed guidance for properly canning your pickled creations, from assembling your equipment to safely storing your jars. Line your pantry with a wide assortment of preserved foods with help from this beginner’s pickling cookbook. Title Page Copyright Contents Introduction CHAPTER 1: Your Pickling Primer CHAPTER 2: The Pickler’s Kitchen CHAPTER 3: Fresh Pickles Quick Dill Pickles Icicle Pickles Bread-and-Butter Pickles Jardinière Pickled Artichoke Hearts Pickled Asparagus Pickled Beets Dilly Beans Spicy Pickled Beans Pickled Cauliflower Pickled Sweet Peppers Pickled Eggplant Pickled Mushrooms Pickled Hot Peppers Pickled Green Tomatoes Pickled Garlic Pickled Onions Simple Pickled Eggs CHAPTER 4: Fermented Pickles Sauerkraut Loaded Sauerkraut Kale Kraut Classic Dill Pickles Spicy Dill Pickles Garlic Dill Pickles Indian-Inspired Pickles Lacto-Fermented Ginger Carrots Lacto-Fermented Asparagus Lacto-Fermented Radishes Lacto-Fermented Beans Mixed Garden Pickles Dilly Mixed Garden Pickles Lacto-Fermented Turnips and Beets Lacto-Fermented Daikon Lacto-Fermented Eggplant CHAPTER 5: Fruit Pickles Pickled Apples Lacto-Fermented Spiced Apples Pickled Pears Pickled Peaches Pickled Blueberries Minty Pickled Strawberries Sweet Pickled Cherries Brined Cherries Pickled Plums Spiced Watermelon Pickles Lacto-Fermented Watermelon Pickles Pickled Figs Pickled Lemons CHAPTER 6: Kimchi, Tsukemono, and Other Pickles of East Asia Cabbage Kimchi Cabbage, Carrot, Cucumber, and Broccoli Kimchi Kale and Carrot Kimchi Cucumber Kimchi Pickled Ginger Garlic in Soy Sauce Miso Garlic Daikon in Soy Sauce Takuan (Pickled Daikon) Spicy Pickled Daikon Eggplant Pickled in Soy Sauce Quick-Pickled Cucumbers Sweet Pickled Cucumbers Pickled Cucumbers and Cabbage Cucumber and Wakame Pickles Pickled Cabbage Miso-Pickled Vegetables Vietnamese Pickled Daikon and Carrots Chinese Fermented Mustard Greens Daikon Kimchi CHAPTER 7: Chutneys, Salsas, and Relishes Plum Chutney Mango Chutney Apple Chutney Lacto-Fermented Cranberry Chutney Lacto-Fermented Pineapple Chutney Pico de Gallo Spicy Tomato Salsa Peach and Mango Salsa Lacto-Fermented Mango Salsa Tomatillo Salsa Tomato Ketchup Blueberry Ketchup Red and Green Cucumber Relish Spicy Zucchini Relish Corn Relish Lacto-Fermented Carrot Relish Green Tomato Relish Lacto-Fermented Tomatillo Salsa CHAPTER 8: Cooking with Pickles Pickled Peaches and Yogurt Bloody Mary with Pickled Vegetables Fried Pickles Old-Fashioned Potato Salad Pickled Beet, Feta, and Walnut Green Salad Pickle Grilled Cheese Grilled Fish Tacos with Peach and Mango Salsa Kimchi Fried Rice Sushi Rolls with Tsukemono Banh Mi Sandwiches Measurement Conversions Altitude Adjustments About the Author