July 09, 2014
Free PDF The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas, by Jennifer MacKenzie
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The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas, by Jennifer MacKenzie
Free PDF The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas, by Jennifer MacKenzie
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From Publishers Weekly
Starred Review. Home economist MacKenzie (The Dehydrator Bible, Complete Curry Cookbook) gives kitchen canners plenty of reasons to get their water boiling in this terrific collection of 250 pickles, sauces, chutneys and relishes. After a thorough explanation of canning techniques, MacKenzie rolls up her sleeves and gets to work with seven variations on dill. In addition to popular pickling candidates like cauliflower, carrots and garlic, MacKenzie shows readers how the technique can be applied to sweet foods like cherries, peaches and pineapple, as well as the ultimate DIY for the avid pickler, canner or drinker: martini olives (brine-cured green olives married with gin and dry vermouth). Even readers without an appreciation for the tang of a good pickle will appreciate MacKenzie's 50 chutneys, including variations such as Sangria Citrus, classic cranberry and peach, pineapple ginger and spiced tomato; six chili sauces; 18 salsas; and home-made ketchup. If the prospect of keeping five pints of taco sauce on hand is intimidating, MacKenzie at least offers preserving methods for all the recipes, as well as suggestions for complementary dishes.
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Worth checking out. (Family Circle 2009-10-17)Jennifer MacKenzie dishes up contemporary takes on stand-bys -- from pickles to chutney -- with helpful, practical tips for busy cooks. (Jennifer Olivera Chicago Sun-Times 2009-07-22)Perfect for those of you who like to pucker. Packed with classic pickle recipes, as well as clever twists on them (Bread-and-Butter Pickles with Onion and Red Pepper), this book is put out by the folks who also published in 2006 the fine Ball Complete Book of Home Preserving by Judi Kingry and Lauren Devine. Pickling gives the usual tips on safety, equipment and how-twos but homes in on giving a kick to garden veggies. Pickle everything from fiddleheads to garlic scapes with this book; put up salsa and barbecue sauces, too. Done particularly well: Tips and serving suggestions that come with each recipe. (Margi Shrum Pittsburgh Post-Gazette NOW 2009-05-14)Another great resource.... I think I'd better roll up my sleeves and clear some space in my pantry. (Cathy Thomas Appeal-Democrat (Sacramento) 2009-10-23)Mouth-watering color photography, and easy to follow recipes plus tips and variations in the margins of the pages. I think these books will become favorite go-to books for those who want to learn about preserving food, and those who already know how, but want more ideas. Get them now and soon, you'll always have a little something to bring a hostess or brighten up a meal. (Advice Sisters 2011-02-28)
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Product details
Paperback: 352 pages
Publisher: Robert Rose; 3.11.2009 edition (April 10, 2009)
Language: English
ISBN-10: 0778802167
ISBN-13: 978-0778802167
Product Dimensions:
7 x 0.8 x 10 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
63 customer reviews
Amazon Best Sellers Rank:
#157,493 in Books (See Top 100 in Books)
After having made my first successful batch of dill pickles a few months ago, browsing through this book of nearly innumerable pickling recipes was a fun romp. When author Jennifer MacKenzie says that pickling isn't that hard, she's right--it isn't. Especially not when you have over 250 recipes for traditionally picked and quick-pickled condiments, sauces, and sides in your hands! She's covered everything from lesser-known fruit pickles to classics like chili sauce and corn relish. My favorite section by far, though, is "World Traveler." I had heard of Moroccan preserved lemons and Korean kimchi (they're both delightful), but I hadn't known about Jamaican Banana Ginger Chutney or Indian Spiced Pickled Peaches. More intriguing yet are the recipes for domestic treats like Pickled Milkweed Pods (who knew?) and New Orleans Pickled Mirlitons (I knew chayote squash is sometimes called mirliton, but I didn't know they were ever pickled). And the best part is that even if you don't want to follow through completely with the pickling process, you could still make these chutneys, salsas, and relishes for your next family gathering or everyday meal--zesty, flavorful accompaniments are always welcome at the table. But since Jennifer thoughtfully includes plenty of information up front about techniques and equipment, I'm sure you'll be pickling away in no time. Pickling veggies and fruits is a heckuva tasty way to preserve them--you might want to plant some extra zucchinis and beans in your garden!
This is such a great book for learning how to make many different, flavorful pickles, chutneys, salsas, and other flavor-packed recipes. Some cook book authors have an uncanny ability to over-complicate the technique, which can leave the reader feeling intimidated and confused. Jennifer MacKenzie has written this book in such a way that anyone can learn this old-age art form. Another thing I really like about the book is that not only does she provide weight measurements (e.g. 5 lbs.) in her ingredient lists, but also volume measurements (e.g. 4 quarts or 2 cups). This is extremely helpful. A must buy for pickling novices and masters.
I've used this book as an intro to making both pickles and homemade spaghetti sauce. The instructions are clear and the author has obviously put a lot of time and effort into fine tuning these recipes.
It was a retirement gift for a coworker who loves to make pickles. Only thing, he was making them from another recipe that didn't taste good. So as one of his retirement gifts, I purchased this book. He made several jars and brought some to me. They were so yummy. Ready for him to make more.
Perfect! Just what I wanted. Fast delivery!!
This is a great book especially for beginning canners like me. It has very clear instructions and a great variety of recipes. Makes canning fun.
I liked this cookbook, but not really going to use most of these recipes.
son in law loved it. They love to pickle and were so pleased with this book.
This book covers everything, so much so, that I have bought one for my Dad and am sending it to him, he loved it and wanted to take mine home.Most fruits & vegetables are covered, and very specific details on canning at home are given. Highly recommended.
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