Quick Pickles: Easy Recipes for Big Flavor

by Dan George, Susie Cushner (Photographs)

Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. From the team behind the wildly popular Thrill of the Grill comes Quick Pickles: Easy Recipes with Big Flavor. Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Great, healthy snacks-think of them as the salsa of the new millennium-they'll keep for several weeks in the refrigerator (although, once tasted, they are impossible to resist). How about some Old-Fashioned Bread & Butter Pickles, the newly popular Korean kimchee, or something more unusual like Mango Pickles with Scorched Mustard Seeds? With handy tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there's more than a peck of pickles in this tangy collection.

Genres: Cookbooks, Cooking, Nonfiction, Food

156 pages, Paperback

First published March 1, 2001

Reviews

[Judy · Rating 4 out of 5]

This is a well-written book that focuses on easy-to-make pickles. The authors focus mostly on fresh pickles (preserved with vinegar and salt, need to be refrigerated) and fermented pickles (pickled in brine, need to be "tended" as the fermentation works); they also have a few oil-based pickles, which are Asian in origin.

The photographs in the book are beautiful - some show the finished product, while some show all the ingredients set out together.

I am a complete pickle novice, but Caleb (who isn't a novice) and I made their bread and butter pickle, which are very good although I still want to experiment with them a little. There are intriguing recipes, like American Midwest-Style Garden Pickles, which has peppers, cauliflower, and corn on the cob sliced into little wheels, and Crunchy Orange-Pickled Red Onions with Chipotle and Tequila. That may be my next batch!

I found this title in Mark Bittman's blog; the guest writer gave a green bean pickle recipe, and also recommended this book.

[Mikhaela · Rating 4 out of 5]

There are so many fantastic recipes in this book, but of course the first ones I had to try were the dill pickles (I made them without mustard seed because my daughter is super allergic to mustard.) WOW. They were amazing and crunchy and dilly and garlicky, and the red onions were a treat as well. Cannot stop eating them, and the flavor developed pretty quickly, too (book recommends waiting two days to eat, but even after sitting in the fridge overnight they were wonderful).

[Adam]

big flavor. ive got homemade kimchi in my fridge right now, and am currently using a tequila and orange-pickled onion on my seasonal menue right now. fuck it. grow some gerkins.

[Pam · Rating 5 out of 5]

Very nice collection of quick pickle recipes.

[Catherine Woodman · Rating 3 out of 5]

THis looks great, and I love pickles, but I have not made much from here--maybe that will change now that I think about it

[Eling · Rating 4 out of 5]

I might move this up to a 4.5 or a 5 if there were more photos! There are not nearly enough. It is my only real complaint about the book.