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Putting up pickles is a time-honored technique for stretching the harvest and getting the most out of fresh produce. But pickling isn’t just about preserving – it’s a way of creating mouthwatering condiments and side dishes that add interest and variety to the table. Making these salty, sour, sweet, and tangy tidbits isn’t hard – as long as you have this comprehensive volume to guide you. Among the tempting treats you’ll find inside: Lower East Side Full-Sour Dills, Cabbage and Radish Kimchi, Gingery Watermelon Pickles, Quick Pickled Baby Corn, Cranberry Ketchup, and much, much more. Whether you’re making a pint of sauerkraut or a peck of pickled peppers, The Joy of Pickling provides all the tools for pickling success!
LARD: Cooking with Your Grandmother's Secret Ingredient by
Editors of GRIT Magazine
THE HOMEOWNER'S ENERGY HANDBOOK by
500 TIME-TESTED HOME REMEDIES AND THE SCIENCE BEHIND THEM by
White, Seeber, Grogan
MEALS IN A JAR by
PUT 'EM UP! by
Sherri Brooks Vinton
Browse By Topic > Real Food > Food Preservation
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