Cookbook of the Week: Pickled Pantry
Cookbook Trailer and Publisher Description:
The Pickled Pantry is a fresh, contemporary guide to pickling the abundance. The book provides a whopping 185 recipes for putting up everything from apples to zucchini. There are techniques for making fermented pickles, salsas, relishes, and chutneys; freezer and refrigerator options; and recipes that feature pickles front and center. There are instructions for single jars and small batches, as well as ways to preserve a bumper crop of produce.
Chesman’s recipes are as diverse as they are delicious – from Korean kimchi to French jardiniere, from chutneys to chow chow, and from classic bread and butters to rosemary onion confit, Italian tomato relish, and even pickled watermelon rinds.
Beginners will prize the simple, low-fuss methods and Chesman’s calm guidance through the basics, while dedicated home canners will appreciate the large-batch recipes and the variety of flavors.
I really liked Pickled Pantry. My kids are pickle lovers and Chesman’s approach to pickling and instruction on canning made it easy to produce great tasting pickles with the kids – one jar at a time, too. You’ll find everything from Sauerkraut, Salt-Cured Dilly Beans, and traditional favorite dill and sweet pickled cucumbers. The book begins with basic pickles and progresses with complexity. Ethnic and classic American dishes are presented such as Kimchi (fermented cabbage) to Chow Chow (classic Southern condiment).
Book chapters include: All About Pickling; Fermented Pickles; Single Jar Pickles; Big-Harvest Fresh-Pack Pickles; Salsas, Relishes, Chutneys; Refrigerator and Freezer Pickles; and Recipes for Enjoying Homemade Pickles. The color illustrations and multiple charts make it an enjoyable book to flip through.
The different profiles throughout the book made Pickled Pantry more than just a collection of pickle recipes. Chesman provides great canning tips such as knowing which end is the blossom end of a cucumber (which should ultimately be trimmed as it contains enzymes that can soften pickles). If you get confused which one it is, Chesman cures the dilemma by simply stating “Can’t tell which is which? Slice both ends off.” That attitude in the book makes it a great read for both first-time canners and more experienced ones, too.
- The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More by Andrea Chesman
- Storey Publishing; 2012
Disclosure: This eARC was provided by the publisher and any opinions are my own.