| Linda Ziedrich has not only resurrected an almost lost art she has also made it accessible to the average home cook. Pickling is a way to preserve the goodness of the harvest for enjoyment at a later time. So when prices are so good you can t pass them up or when the local farmstand is flush with the crop of the week don t pass them by. Even if you ve never been brave enough to try home canning you can in fact pickle. And cucumbers are not the only garden food that can be pickled either. Baby corn eggplant okra salmon tuna beef mangoes onions ginger garlic asparagus plums green grapes lemons and much much more are candidates for the briney vat. These recipes hail from every corner of the globe and there is so much variety there s sure to be at least a few recipes that will tempt even the most reluctant pickle-phobe.By Linda Ziedrich Master Food Preserver 200 Easy recipes Discussion of pickling methods equipment and ingredients No photos or illustrations No nutritional analysis Trouble shooting guides 370 Pages paperback 6 3/4" x 9 1/4" |
