Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions
Editorial Reviews
Amazon.com
With even a casual reading of Lucy Norris's Pickled you will never again look the same way at cucumbers or cabbage. Or okra, or jalapeños, or eggplant for that matter. Welcome to the world of pickles and pickling. And, as Norris so ably demonstrates, it is one big world. She introduces Pickled with a bit of history and a lot of technique. This being a food preservation technology and all, it pays to be attentive up front here to working safely. Her chapters then break down as "Cucumbers"; "Cabbage and Other Leafy Greens"; "Root Vegetables, Eggplant, Tomatoes, Mushrooms and More"; "Mixed Vegetables"; "Fruit"; "Meat, Poultry, and Eggs"; "Seafood and Fish." For those who think pickles begin and end with kosher pickle spears, Norris opens the door to such delights as Shiozuke (Salt-Cured Japanese Cucumbers), or O-I Kimchi (Stuffed Cucumber Kimchi). And beyond the boundaries of the cucumber: Hot and Sour Pickled Cabbage, Pickled Ginger, Beguner Achar (Eggplant Pickle), Tomato Chutney, Romanian Pickled Peppers, and Green Mango Pickle. And that isn't even scratching the surface.
What truly comes clear is that pickling is not a difficult technology. With Norris's help and guidance you can give yourself permission to invent your very own pickling tradition, then fill the shelves of your pantry with unimaginably delicious treats, little surprises to pull out and bring to the table. Pickled truly is all about preserving a world of tastes and traditions. --Schuyler Ingle
Book Description
Who doesn't love pickles? Every cuisine has its pickle, and in Pickled Lucy Norris takes readers through cucumbers and beyond, presenting a varied and tangy collection of more than 80 recipes, each one passed down in families through the generations, as a proper pickle recipe should be. Homemade pickles taste better than any store-bought brand--and they're surprisingly easy to make.
The variety is astonishing--from simple to complex, some ready to eat within 24 hours and many that don't require canning. Not only bread-and-butter pickles, and traditional Mississippi chow-chow, but also Indian chutneys, and Asian pickles, from two great pickling cuisines. Other delectable recipes include French cornichons, Haitian pikliz, and Armenian preserved lemon. And for the truly adventurous, there's Japanese Dragon Cucumber, Full Moon Cabbage with Pomegranate Juice, Smashed Radish, and Good Mother's Salty Duck Egg. Sprinkled throughout with family and historical photos, there's a story behind every pickle.
Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions
Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions,Lucy Norris,Elizabeth Watt,Stewart, Tabori and Chang,1584792779,Canning and preserving,Cooking,Cooking / Wine,Methods - Canning & Preserving,Pickles,Specific Ingredients - General,Cooking / Canning & Preserving
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