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The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More Paperback – June 5, 2012

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The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More + The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (Revised Edition) + Ball Complete Book of Home Preserving
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Editorial Reviews

From the Back Cover

You Can Pickle It!

Why limit yourself to cucumbers when pickling brings out the best in so many vegetables and fruits? Andrea Chesman offers dozens of zesty possibilities in The Pickled Pantry, a comprehensive guide to pickling that features recipes for the crisp cucumbers you've always loved---dills, half-sours, bread and butters---plus delicious ideas for pickling everything from carrots to rhubarb, cabbage to pineapple.

It doesn't matter whether you have a few fresh-picked cucumbers or ten pounds of beets. Single-jar recipes, big-harvest ideas, relishes, chutneys, fermented pickles and krauts, and freezer and refrigerator variations provide pickling solutions for every situation. And once your pantry is fully stocked, Chesman provides recipes for 36 delicious ways to use your pickles in prepared dishes.

About the Author

Andrea Chesman has written more than 20 cookbooks, including Storey’s Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom’s Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.


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Product Details

  • Paperback: 304 pages
  • Publisher: Storey Publishing, LLC (June 5, 2012)
  • Language: English
  • ISBN-10: 9781603425629
  • ISBN-13: 978-1603425629
  • ASIN: 1603425624
  • Product Dimensions: 8 x 0.9 x 9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #91,118 in Books (See Top 100 in Books)

More About the Author

Andrea Chesman is a food writer and the author of many cookbooks, including The New Vegetarian Grill (Harvard Common Press, 2008) and Serving Up the Harvest (Storey Publishing, 2007). Her book, The Vegetarian Grill (Harvard Common Press, 1998) was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence. She is also the author of The Roasted Vegetable (Harvard Common Press, 2002) and 366 Delicious Ways to Cook Rice, Beans and Grains (Plume-Penguin, 1998), Summer in a Jar (Williamson Publishing, 1985), and Pickles and Relishes (Garden Way Publishing, 1983), Mom's Best One-Dish Suppers (Storey Publishing, 2005), Mom's Best Crowd-Pleasers (Storey Publishing, 2006) and co-author of Mom's Best Desserts (Storey Books, 2002) and The Classic Zucchini Cookbook (Storey Books, 2002). She was editor of Yankee Magazine Church Supper and Potluck Cookbook (Villard, 1996) and editor of and contributor to the Family Circle Good Cook's Book (Simon & Schuster, 1993). She has also edited numerous gardening books, including The Big Book of Gardening Skills (Storey Communications, 1993). Her work has appeared in Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, Natural Health, and several other magazines and newspapers. She was a contributing editor for Vermont Life for 12 years and is currently contributing editor for Edible Green Mountains.
Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded. She lives with her husband and two sons. When she is not at work on a writing project, she edits and indexes cookbooks for numerous publishers.

Customer Reviews

Most Helpful Customer Reviews

27 of 28 people found the following review helpful By Shala Kerrigan TOP 500 REVIEWERVINE VOICE on July 16, 2012
Format: Paperback
My family loves pickles very much. We don't really like sweet pickles, mostly we prefer sour or sour/spicy pickles.
The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More is more than just a cookbook, it's a primer about pickles. If you've only made a few types of family recipes of pickles, or have never made pickles before, you'll probably learn a lot just reading this volume. If pickles were a college course, this would be the text book for Pickles 101: What are pickles? The next classes would cover regional recipes in depth, and how pickles are served.

It covers various pickling methods. Fermented, hot pack canned pickles, and refrigerator pickles are all discussed with recipes.

The book starts with an overview of pickling methods, supplies and techniques. There is a lot of information in it and it shouldn't be skipped. It includes information about pickling spices, canning and a bit of the history of pickles. There is also a great chart for figuring the total volume of produce by weight.
Each chapter starts with a more in depth look at the technique and uses for the types of pickles made.

Lacto-fermented pickles are made by creating a brine, and allowing the pickles to ferment and develop lactic acid for sourness. It's a very traditional way of preserving produce, and creates a wonderful flavor. Before even getting to the recipes, she introduces my favorite author on the subject of fermented foods, Sandor Ellix Katz, the author of Wild Fermentation. He explains the methods he uses, and talks about how much he loves pickles. The recipes start with dill pickles, then go into things like different variations of pickled cabbages, such as kimchi and sauerkraut.
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21 of 25 people found the following review helpful By Anne Squires-Dorsey on July 25, 2012
Format: Kindle Edition
I would have liked to give this book five stars, because it is well-written, interesting (I really enjoyed the sections on people who pickle), the recipes are varied and look as though they will work well, given my prior preserving experience, and I appreciate the fact that she has one-jar recipes as well as larger batch ones. However - and to me it is a big "however" - the index is pathetic. To be really useful, a book such as this needs a "primary ingredient" index. If I have a flush of beans, for example, I want to be able to find all the recipes for beans under one heading, not to have to page through the book looking at the recipe list at the start of each chapter. The books I go back to time and again do list their recipes like this, and it is very, very useful. Please, Ms Chesman, if you do another edition, consider upgrading the index - then this book would be one I would really enjoy using.
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12 of 13 people found the following review helpful By Erin on February 12, 2013
Format: Paperback Verified Purchase
I was so excited about this book! However, the bulk of the recipes involve hot water baths and I wanted more lacto-fermentation recipes! Most of the lacto-fermentation recipes I have seen on the internet and these were nothing special :( I was very upset! I'm debating returning it. I'm not saying its not a good book - but it wasn't what I was expecting :(
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8 of 9 people found the following review helpful By C. Hill HALL OF FAMETOP 500 REVIEWER on June 17, 2012
Format: Paperback
"The Pickled Pantry" is a comprehensive guide to pickling, which is something I suspect most people incorrectly believe is beyond their ability to easily do at home. This book does a great job at demystifying the pickling process and my own experimentation with some of the simpler recipes proves it is relatively easy, inexpensive and fun to make pickled food at home.

The book starts with a discussion on the pickling process, the techniques and equipment required, and the ingredients typically used. The picking recipes range from the very simple that can be made in a few days, to the very complicated that takes days to prepare and up to a month to properly mature. The instructions are well written and easy to follow, with clearly listed ingredients and preparation process. The thing most people will find surprising are the wide range of things that can be pickled besides the traditional cucumbers. Some of the more adventurous are instructions for pickling asparagus, tomatoes, Brussels sprouts, and even squash. There are also instructions for making some of my favorites, including kimchi and sauerkraut.

The last section is a nice cookbook style collection of recipes for using the "pickles" made in the previous sections. These include appetizer type dishes (dips and relishes), side dishes, and even main courses. These are presented in the same format that the picking recipes used and are easy to follow. The "Pulled chicken Barbeque" and "Kimchi Stir-Fry" are high on list to try.

This is a great starting place for novice picklers and the recipes will likely be interesting most people that enjoy cooking and "kitchen craft".

Highly Recommended!

CFH

Note: I was provided a copy for review by the publisher, but that in way influences my rating or comments.
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3 of 3 people found the following review helpful By Shawna on July 24, 2014
Format: Paperback
I am loving this book! The recipes are delicious and the directions are fairly straight forward for a beginner to understand. I really appreciate the single jar recipes and the history and explanations. I am a little disappointed with the yield accuracy, though. Some of the recipes are written with ingredient directions like "16 green tomatoes" instead of measurements. i have found myself scrambling at the end of a recipe to clean and sterilize additional jars to fit the underestimated yield (lesson learned, I'm always overprepared now). Today I made an amazing relish that should have had a yield of 3 quarts and I was barely getting 3 pints out of it :0( Other than that, this book is awesome! It's my go-to book for everything that I want to learn about pickling!
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