Millions of people are discovering that growing and harvesting their own vegetables is only half the fun. It's just as gratifying to preserve that food for year-round eating - and there's no tastier way to stock the pantry shelves than by making pickles and relishes. The "Pickled Pantry" is a fresh, contemporary guide to pickling the abundance. The book provides a whopping 185 recipes for putting up everything from apples to zucchini. There are techniques for making fermented pickles, salsas, relishes, and chutneys; freezer and refrigerator options; and recipes that feature pickles front and centre. There are instructions for single jars and small batches, as well as ways to preserve a bumper crop of produce. Chesman's recipes are as diverse as they are delicious - from Korean kimchi to French jardiniere, from chutneys to chow chow, and from classic bread and butters to rosemary onion confit, Italian tomato relish, and even pickled watermelon rinds.
The Pickled Pantry
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Most Helpful Customer Reviews
By I. Darren
Format:Paperback
Whilst many people are in the process of putting out their crops for this year's eventual harvest, it can appear somewhat strange to start thinking of how you might preserve what you reap. Yet it can be worthwhile being prepared and even plant a few extra things with preservation in mind.
With this book, written predominantly for the American market but with a lot of relevance for people around the world, you get an overview about food preservation so that you can enjoy some of your favourite foods year-round, taken from your own store cupboard.
Pickling is a time-old method of preservation and here you learn how to make the most of pickling and relishes through 185 different recipes that range from apples to zucchini. There is a lot more to pickling than just using vinegar, you can make fermented pickles, salsas, relishes, chutneys, items to freeze, items to place in the refrigerator... the list goes on.
The author attempts to provide an informative, light-hearted overview of this subject which remains a bit of a black art to many. From looking at what you can preserve and how, to gauging the typical quantity needed for preservation and what you might get out of it, for example, one pound of apples (approximately six) might only yield three cups of chopped apples, you can be quite informed and make educated decisions in the process. There is nothing worse than preserving an equivalent 20 year harvest of say cucumbers in one year if you eat them sporadically - you will grow just to hate them and probably will never seek to try pickling or preservation again. Many people who have tried pickling in the past often make the mistake of waiting until the last minute when the intended crop is getting past its prime. The author coaches you through the pitfalls of doing this whilst showing you the way to make the most of what you have, including the use of agents to make your crop crisper and more responsive to pickling.
The recipes themselves are quite varied and help show the diversity that can be achieved through pickling and preservation of your crop. It is possible that you may find a number of new things to try as well. Each recipe is clearly written and easy to follow, often accompanied by optional additions to a recipe or a hint or two besides.
It is true to say that you might need some convincing to try pickling and preserving your crop, instead of relying on ready-made shop*bought alternatives, but the friendliness of this book, its inclusiveness and relatively low price means that you could always buy the book as a "masterclass" to discover is it for you or not. You will not have wasted a lot of money even if you decide not to try it out and you will have, in any case, many recipes and much knowledge to show for it.
There are no full colour images showing you what your finished preserved product should look like - a slight omission one might consider when all things are considered. The book includes what appears to be a comprehensive index but, to be fair, this reviewer cannot comment on it as the electronic proof copy received for review did not have a complete index. Assuming that the finished product matches the draft then the index will also assist you drill down by ingredient or technique but if this sort of thing is a deal breaker for you check before you buy.
So in conclusion, an interesting book, a few minor omissions and niggles but overall an interesting subject that is presented in a way to encourage you to try more. Give it some thought and preserve the fruits of your harvest (sic) for the times when you might be craving for those things!
With this book, written predominantly for the American market but with a lot of relevance for people around the world, you get an overview about food preservation so that you can enjoy some of your favourite foods year-round, taken from your own store cupboard.
Pickling is a time-old method of preservation and here you learn how to make the most of pickling and relishes through 185 different recipes that range from apples to zucchini. There is a lot more to pickling than just using vinegar, you can make fermented pickles, salsas, relishes, chutneys, items to freeze, items to place in the refrigerator... the list goes on.
The author attempts to provide an informative, light-hearted overview of this subject which remains a bit of a black art to many. From looking at what you can preserve and how, to gauging the typical quantity needed for preservation and what you might get out of it, for example, one pound of apples (approximately six) might only yield three cups of chopped apples, you can be quite informed and make educated decisions in the process. There is nothing worse than preserving an equivalent 20 year harvest of say cucumbers in one year if you eat them sporadically - you will grow just to hate them and probably will never seek to try pickling or preservation again. Many people who have tried pickling in the past often make the mistake of waiting until the last minute when the intended crop is getting past its prime. The author coaches you through the pitfalls of doing this whilst showing you the way to make the most of what you have, including the use of agents to make your crop crisper and more responsive to pickling.
The recipes themselves are quite varied and help show the diversity that can be achieved through pickling and preservation of your crop. It is possible that you may find a number of new things to try as well. Each recipe is clearly written and easy to follow, often accompanied by optional additions to a recipe or a hint or two besides.
It is true to say that you might need some convincing to try pickling and preserving your crop, instead of relying on ready-made shop*bought alternatives, but the friendliness of this book, its inclusiveness and relatively low price means that you could always buy the book as a "masterclass" to discover is it for you or not. You will not have wasted a lot of money even if you decide not to try it out and you will have, in any case, many recipes and much knowledge to show for it.
There are no full colour images showing you what your finished preserved product should look like - a slight omission one might consider when all things are considered. The book includes what appears to be a comprehensive index but, to be fair, this reviewer cannot comment on it as the electronic proof copy received for review did not have a complete index. Assuming that the finished product matches the draft then the index will also assist you drill down by ingredient or technique but if this sort of thing is a deal breaker for you check before you buy.
So in conclusion, an interesting book, a few minor omissions and niggles but overall an interesting subject that is presented in a way to encourage you to try more. Give it some thought and preserve the fruits of your harvest (sic) for the times when you might be craving for those things!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.6 out of 5 stars
19 reviews
11 of 12 people found the following review helpful
5.0 out of 5 stars
Pickles 101
17 July 2012
By Shala Kerrigan
- Published on Amazon.com
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. There is also a recipe for a classic Tabasco like hot sauce.
Single jar pickles is exactly that. Small recipes perfect for quick canning. Again, there are several recipes for America's favorite, dill pickles. Then there are a bunch of vegetable pickles. Pickled beans, carrots, and even pears for a sour-sweet addition to meals. This is the chapter for people who love farmer's markets or have small gardens.
Big Harvest Pickles is the chapter for large harvests or fantastic deals on produce. These recipes make a lot of pickles to put up or give away as gifts. There are recipes for pickled apples, older recipes like Overnight Sunshine Pickles which uses overripe cucumbers to get the most of your harvest, and dilly beans. Most of the recipes call for a few lbs of produce. The notable exception is pickled watermelon rinds which calls for the rind off on watermelon to make 6 pts of pickles. Nice variety for different kinds of gardens in this chapter.
Salsas, Relish and Chutneys are the spreads and dips of the pickle world. Lots of sweet chutneys, like the one made with rhubarb, some sauces that combine produce with vinegar, and salsas.
Refrigerator and Freezer Pickles is my second favorite chapter (Fermented pickles is my favorite)- these are the very quick recipes that age in your fridge or freezer. The advantage to them in a hot summer is obvious. They don't need to be canned. A lot of them are made very simply by pouring a brine over the produce then chilling. If you are lucky enough to have a large freezer, the recipes that can be frozen make a tasty way to save some summer flavor. This chapter also has a great variety. Pub-style pickled onions to Asian inspired recipes like Vietnamese-style pickled daikon and carrots. This is the nearly instant gratification world of pickles. You can eat a lot of these after they've been in the fridge overnight to develop flavor.
The recipes chapter proves that pickles go beyond sandwiches and cocktails. Creamy Dilled Smoked Fish uses smoked salmon, pickles and pickle juice for lots of flavor. There are a few main courses, some good lunches, lots of side dishes and a German Sauerkraut Chocolate Cake recipe. The author swears you don't taste the sauerkraut.
It's a wonderful book, and one I really recommend.
[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. My reviews are always my honest opinion]
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. There is also a recipe for a classic Tabasco like hot sauce.
Single jar pickles is exactly that. Small recipes perfect for quick canning. Again, there are several recipes for America's favorite, dill pickles. Then there are a bunch of vegetable pickles. Pickled beans, carrots, and even pears for a sour-sweet addition to meals. This is the chapter for people who love farmer's markets or have small gardens.
Big Harvest Pickles is the chapter for large harvests or fantastic deals on produce. These recipes make a lot of pickles to put up or give away as gifts. There are recipes for pickled apples, older recipes like Overnight Sunshine Pickles which uses overripe cucumbers to get the most of your harvest, and dilly beans. Most of the recipes call for a few lbs of produce. The notable exception is pickled watermelon rinds which calls for the rind off on watermelon to make 6 pts of pickles. Nice variety for different kinds of gardens in this chapter.
Salsas, Relish and Chutneys are the spreads and dips of the pickle world. Lots of sweet chutneys, like the one made with rhubarb, some sauces that combine produce with vinegar, and salsas.
Refrigerator and Freezer Pickles is my second favorite chapter (Fermented pickles is my favorite)- these are the very quick recipes that age in your fridge or freezer. The advantage to them in a hot summer is obvious. They don't need to be canned. A lot of them are made very simply by pouring a brine over the produce then chilling. If you are lucky enough to have a large freezer, the recipes that can be frozen make a tasty way to save some summer flavor. This chapter also has a great variety. Pub-style pickled onions to Asian inspired recipes like Vietnamese-style pickled daikon and carrots. This is the nearly instant gratification world of pickles. You can eat a lot of these after they've been in the fridge overnight to develop flavor.
The recipes chapter proves that pickles go beyond sandwiches and cocktails. Creamy Dilled Smoked Fish uses smoked salmon, pickles and pickle juice for lots of flavor. There are a few main courses, some good lunches, lots of side dishes and a German Sauerkraut Chocolate Cake recipe. The author swears you don't taste the sauerkraut.
It's a wonderful book, and one I really recommend.
[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. My reviews are always my honest opinion]
4 of 4 people found the following review helpful
3.0 out of 5 stars
More canning than fermenting
13 Feb 2013
By Erin
- Published on Amazon.com
Format:Paperback|Amazon 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 :(
2 of 2 people found the following review helpful
5.0 out of 5 stars
A great pickling resource!
7 Sep 2012
By Diane Hoffmaster
- Published on Amazon.com
Format:Paperback
My son and husband are passionate pickle loves, although I admit that this year I have had to head for the refrigerated grocery store isle to feed their craving. I did not get a single cucumber out of my own garden...some horrid leaf disease seems to have hit my crop this year. But, if you are a better gardener than I am or like to hit the farmer's markets on the weekends, I think you will really enjoy The Pickled Pantry.
The introduction to The Pickled Pantry talks all about the hows and whys of pickling things. There is a discussion of ingredients and what they do as well as different flavors you can add to spice things up a bit. I appreciate the depth that the author goes into regarding food handling and safe pickling procedures. I would hate to make something only to give my family food poisoning!
I love that the author wrote a chapter on Single Jar Pickles because once I made a huge batch of pickles that no one liked and that was just a giant waste of time and good cucumbers! This chapter is all about making small batches to see if you like it before really committing yourself to a full batch!
Don't think that The Pickled Pantry is all about cucumbers...nope! There are recipes for pickling carrots, asparagus, cauliflower and lots of other produce! I was also very happy to see entire chapters on refrigerator and freezer pickles. Those are definitely my preference! I am always a little intimidated by sterilization of jars and hot water baths! The Pickled Pantry also includes recipes for an assortment of salsas, condiments and sauces.
Many of the recipes offer kitchen notes...useful tidbits of information from the author about ingredients or processes mentioned in the recipe. You will also find pages of gardening tips, poetry and pickle history scattered amongst the pages. There is a good mix of relatively easy and slightly more complicated recipes so I think this would be useful for both beginners and more experiences picklers!
Disclaimer: I received one copy of this book at no charge from the publisher in order to facilitate my review. All opinions expressed here are mine and mine alone.
The introduction to The Pickled Pantry talks all about the hows and whys of pickling things. There is a discussion of ingredients and what they do as well as different flavors you can add to spice things up a bit. I appreciate the depth that the author goes into regarding food handling and safe pickling procedures. I would hate to make something only to give my family food poisoning!
I love that the author wrote a chapter on Single Jar Pickles because once I made a huge batch of pickles that no one liked and that was just a giant waste of time and good cucumbers! This chapter is all about making small batches to see if you like it before really committing yourself to a full batch!
Don't think that The Pickled Pantry is all about cucumbers...nope! There are recipes for pickling carrots, asparagus, cauliflower and lots of other produce! I was also very happy to see entire chapters on refrigerator and freezer pickles. Those are definitely my preference! I am always a little intimidated by sterilization of jars and hot water baths! The Pickled Pantry also includes recipes for an assortment of salsas, condiments and sauces.
Many of the recipes offer kitchen notes...useful tidbits of information from the author about ingredients or processes mentioned in the recipe. You will also find pages of gardening tips, poetry and pickle history scattered amongst the pages. There is a good mix of relatively easy and slightly more complicated recipes so I think this would be useful for both beginners and more experiences picklers!
Disclaimer: I received one copy of this book at no charge from the publisher in order to facilitate my review. All opinions expressed here are mine and mine alone.
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4.6 out of 5 stars
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