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.
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