Foreword by Christopher Kimball
Chapter 1: A Pickler's Primer: Read this First!A little history of pickles, a compendium of pickling principles and supplies, and processing guidelines for long-term pickle storage.Chapter 2: Fermented PicklesCucumbers, turnips, beans, and other vegetables metamorphosed in fragrant brine.Chapter 3: Fresh PicklesEverything from artichokes to zucchini, preserved in vinegarChapter 4: Sauerkraut, Kimchi, and Other Cabbage PicklesAll kinds of cabbage, brined and vinegared, in recipes from Europe, Asia, and AmericaChapter 5: Rice-Bran, Miso, and Soy-Sauce PicklesUnique Pickles from the Far EastChapter 6: Sweet PicklesPickles made from cucumbers, watermelon rind, and the fruits of the orchard, vineyard, and berry patchChapter 7: Quick PicklesFull-flavored pickles ready to eat in two days or lessChapter 8: Freezer PicklesSweet pickles preserved without heat or fussChapter 9: Chutneys, Salsas, and Other RelishesChutneys, salsas, hot sauces, ketchups, and old-fashioned pickle relishesChapter 10: Pickled Meat, Fish, and EggsFrom corned beef to pigs feet to scarlet eggsMeasurement Equivalents
Linda Ziedrich is a certified Master Food Preserver and Master Gardener who frequently teaches classes and performs demos on a range of preserving topics across the Pacific Northwest. She is also the author of The Joy of Pickling, now in its third edition, and The Joys of Jams, Jellies, and Other Sweet Preserves. She blogs at A Gardener's Table. She lives in the Willamette Valley of Oregon.