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The Joy of Pickling: 250 Flavor-Packed…

The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More… (1999)

by Linda Ziedrich

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Jeff and I have been getting copious amounts of turnips from our produce shipment, and we haven't been particularly good about eating them. In leafing through this book I found a recipe for Korean Pickled Turnips and decided to give it a try. What better way to enjoy anything than to ferment it?! The list of ingredients was short (and all basic stuff we already had) and the process was very simple. I was pleased to see a good amount of brine after rubbing the sliced turnips with salt, and after a few hours put the turnips and other ingredients into a quart sized jar to sit out for awhile. They need to sit for awhile to do their magic, and in a few days they should be spicy, sour and delicious. For now, they smell fantastic and I can't wait to try it out.

The book has many recipes for pickling pretty much everything, not just the standard cucumber. (But it has many recipes for cucumbers in case your old standard just isn't doing it for you any more.) While I will skip the last chapter on pickling meat, fish and eggs (yuck), I look forward to trying out kimchi and maybe see if we can't pickle some of our other stubborn root vegetables. ( )
  lemontwist | Jan 24, 2010 |
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"My chutneys and kasaundies are, after all, connected to my nocturnal scribblings -- by day amongst the pickle-vats, by night within these sheets, I spend my time at the great work of preserving. Memory, as well as fruit, is being saved from the corruption of the clocks."
-- Salman Rushdie, Midnight's Children
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In Corvallis, Oregon, Chinese scientists arriving for a two-week stay open suitcases full of pickles and dry noodles.
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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.--From publisher description.… (more)

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