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In the first chapter of The Joy of Pickling, Linda Ziedrich demystifies the pickling process. She explains the difference between fresh pickles made with vinegar and longer-keeping, salt-preserved, fermented pickles. Her detailed explanation of canning methods, including low-temperature pasteurization, shows how to avoid risky problems.
After reading the opening of this pickle primer, go straight to the "Quick" and "Freezer Pickle" chapters and discover how easy it is to make Green Olives with Lemon and Thyme and Freezer Dill Slices without any sterilizing, boiling, or safety issues. In addition, you get to enjoy them within 24 hours. When you are more confident, let Ziedrich guide you through pickling Spicy Broccoli, Pig Ears, Korean Kimchi, and Irish Corned Beef. Her three recipes for pickled eggs are also bound to please. --Dana Jacobi
The book was very clean and in such good condition hard to tell it was used.Published 3 months ago by Arlene Gallegos
I've used several recipes from this book and my family loves them. They're easy and delicious! :)Published 4 months ago by ruby chimera
Love this book so many helpful hints and reading cover to cover which I don't always do. Seller delivered in a timely manner and would recommend this book to anyone interested in... Read morePublished 10 months ago by Aloha Lady
Purchased this book, from Amazon, back on 1-15-2002, the pages have turned yellow, have older books whose paper remain white.Published 14 months ago by anonymous