Creative Pickling at Home
Salsas, Chutneys, Sauces & Preserves for Today's Adventurous CookBook - 2000
Pickling isn’t just dills and sauerkraut or special equipment: it’s also Tomato Peach Salsa, Almond Stuffed Jalapeños, and condiments that make a quick meal taste like a carefully crafted dinner. In addition to the recipes, there are also 12 menus that incorporate them.
They're a must for every pantry, indispensable food pick-me-ups that enliven any meal. So, get in a pickle! Making everything from classic sweets to spiced Italian plums is easy, fast (often less than an hour), economical, and fun. Follow tips for safe pickling, including how to select and prepare equipment. Choose and handle products correctly for the best results. Check the simple 14-step list for no-fail results. And--because it's integral to the process--produce your own vinegar, from cider-based to fruit-infused. Begin with kitchen essentials, like irresistible Maui Barbecue Marinade; Pickled Ginger, great with grilled meats; Tomatillos and Jalapeños; and Purple Pickled Eggs. Go tart and tangy (Asparagus with Lemon Verbena, Eggplant with Mint) or fruity (Peaches Supreme, Rhubarb Angelica). Among the marvelous meals are Moroccan Chicken with Safi Lemon and Olives, Fusilli with Golden Pasta Sauce, and Stuffed Grape Leaves. Prepare a bounty and eat healthily and creatively.
Publisher: New York, N.Y. : Lark Books, 
Copyright Date: ©2000
Branch Call Number: 641.46 Ciletti 2000
Characteristics: 127 pages : color illustrations ; 26 cm