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The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition) Paperback – May 17, 2009


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Product Details

  • Paperback: 432 pages
  • Publisher: Harvard Common Press; Revised edition (May 17, 2009)
  • Language: English
  • ISBN-10: 1558323759
  • ISBN-13: 978-1558323759
  • Product Dimensions: 7.2 x 1.2 x 9.1 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (187 customer reviews)
  • Amazon Best Sellers Rank: #9,845 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Linda Ziedrich is a freelance writer and editor. She is the author of The Joy of Jams, Jellies, and Other Sweet Preserves. She lives with her husband and youngest child near Scio, Oregon, where she grows many of the fruits and vegetables she pickles, preserves, and otherwise prepares.

More About the Author

I write about food and rural life from my family's homestead near Scio, Oregon, where I continually experiment with the produce from our orchard and large garden. The Joy of Pickling, The Joy of Jams, Jellies, and Other Sweet Preserves, and Cold Soups are the fruit of my empirical research as well as my studies of culinary traditions around the world.

For more information about my work, see my blog at agardenerstable.com.

Customer Reviews

Every recipe in this book is clear, concise and very easy to follow.
Matthew K. Morgan
She has a great, varied selection of Asian pickles, pickled fruit, quick pickles, pickled eggs, fish and meat, fresh pickles, and chutneys, salsas and relishes.
Nicole S. Urdang
I haven't had the chance yet to try any of these recipes out, but I love a good pickle, in the broad sense, and am looking forward to trying these out.
Benjamin Lukoff

Most Helpful Customer Reviews

130 of 136 people found the following review helpful By Aceto TOP 1000 REVIEWERVINE VOICE on August 26, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Making pickles now belongs to that class of human activity that has lost its original raison d'etre and exist now chiefly (or is that chefly?) as an art form, done for its own sake. Pickling has become for cook or gardner what a manual transmission is to the driving enthusiast, or, more retro, horses. Or what calligraphy is to a letter writer in the age of email and texting. You do it not for the easy and unthinking way of coasting through your days.

We had to pickle in the days before refrigeration. Now it is done for the sake of special flavors that can be had with salt and vinegar over time. There are not many real books on the subject. You see far more on canning and preserves. The Joy of Pickling is a slightly tongue in cheek title on the best book I haver ever seen on the subject. It helps to have a faintly daft teacher such as Ms. Ziedrich in these briny arts. She is a monomaniac with a mission, sustained now well over a decade. As with Madame Curie, her calling was not a result of selfish pursuits. She never even cared much for pickled vegetables (cucumbers are only the beginning) herself, but ushered in by the cares of close ones that has taken over her life.

For us novitiates, Ms. Ziedrich begins with basics -- helpful discussions of vinegar, salt, spices, tools and equipment. She understands the chemistry of pickling, therefore presenting things as simple proportions. Then off we go into Part 2: Fermentation, covering twenty-five applications after a few more basics. You can pickle from just a pint at a time, for those of you daunted by visions of vats, barrels and $400 crocks (I kid you not). This second edition updated a sturdy working original of ten years past.
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59 of 59 people found the following review helpful By Grandma TOP 100 REVIEWERVINE VOICE on August 31, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Here in New England late summer harvest is in full swing so The Joy of Pickling, Revised Edition: 250 Flavor-Packed Flavor-Packed Recipes arrived last week right on time to be put to good use. And put to use it has certainly been - with luscious results.

One thing our Grandmas knew was that pickles sparked up dull winter fare like nothing else could, so much so that our Pennsylvania Dutch Grandmas were famous for serving "seven sweets and seven sours" on their dinner tables! What they might not have known is that pickles are good for you, loaded with Vitamin C, and sometimes the B vitamins. Now, if you're looking for 101 varieties of pickles like your Grandma and her Grandma used to make by the bushel, then there are better - or at least more extensive - books to be had and you'll find a multitude of recipes for them in just about every general American cookbook to boot.

However, if what you are looking for is the unusual, then send The Joy of Pickling straight to the head of the class. Whether you are looking for Polish Pickled Mushrooms (big jar sitting in the fridge) or Korean style Pickled Garlic (Mrs. Kim's - sitting on the counter) or the Pickled Limes featured in Little Women, you'll find the recipe here.

Perhaps what you want is Moroccan Pickled Lemons? Or would you prefer the sweeter Indian version? Some Pickled Blueberries to set off your Thanksgiving meal? Or perhaps some Thai Pickled Carrots that you can serve with dinner an hour from now? (We had that two nights ago - yum!
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148 of 171 people found the following review helpful By Don Cristobel VINE VOICE on November 27, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I first got this authors new Jams & Jellies book, which I love. I've made a lot of homemade jams and I appreciated the organization of the book (by ingredient) and and recipes.

This book just didn't live up to the same. Perhaps it is different, because I've never pickled before I was far more careful reading this one's introduction section. But I found it less useful.

I have two main gripes.

At the beginning when explaining the types of pickles she fails miserably at actually explaining the difference. She says "there are two kinds of pickles, ones preserved with vinegar, and ones preserved with salt. But the salt ones contain vinegar sometimes and the vinegar ones usually still have salt. " I'm paraphrasing of course but that is about it.

Well, I was confused, and I continued reading, and I continued being confused. Then, Alton Brown's Good Eats had an episode about pickles and he answered it in about 10 seconds what she couldn't do in an entire chapter "Pickles are preserved with acid, with vinegar pickles you add the acid in the form of vinegar, with fermented pickles lactic acid produced during fermentation provides the acid."

Far more useful, far more informative. I get the feeling the author either had the wrong information, or was just trying to be clever with her phrasing and the accuracy suffered. It wasn't vinegar or salt, it was vinegar or lactic acid. Salt isn't an acid.

My second gripe is that she talks about pickled brussel sprouts a few times in the opening chapters, and this excited me because I had a bounty of sprouts from my garden at that time, and then, not a single recipe. Anything you mention in the introduction chapters should have a recipe in the back.
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