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The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition) Paperback – April 15, 2009
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For more information about my work, see my blog at agardenerstable.com.
Top Customer Reviews
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.Read more ›
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!Read more ›
This is is a recipe book and not a narrative novel and at many points the directions get buried inside the author's prose. As an example, the author describes three kinds of canning and spends paragraphs talking about "how your grandmother did it" but don't do it that way! The directions are wordy, convoluted and rambling when the actual execution is pretty darn simple. The next edition would be much more user friendly if the author would provide bullet point directions to canning (and other projects) for those who want to get to work cooking rather than read a book.
Again, worth the coin, but worthy of a content editor to tighten things up.
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.
Most Recent Customer Reviews
This is a great book. I'm a beginner and have already tried quite a few recipes. It's easy to understand and lots of fun!Published 6 days ago by Lois M. Jessee
Have used this several times so far. Happy with the results with the golden eggs. Have the beet eggs and pickled turnip and beet in jars now waiting for a few days for them to be... Read morePublished 9 days ago by Rich Rawlinson
Contains both fermented and vinegar pickles. Author seems to truly know her stuff.Published 1 month ago by ClareB
My go to book for making pickles.
I love this book, and have never had a recipe fail, or fail to garner praise. Read more
I use this all the time. I have recently started pickling and I started with this book. It is very easy to understand the recipes and what you are supposed to do. Read morePublished 3 months ago by Sasha