Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling

by Kelly Carrolata

In a culinary pickle? Not anymore!

Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!

Pickled features a range of accessible techniques, as well as recipes that highlight your favorite tastes,

With helpful asides that delve into the science and history of this previously humble practice, this cookbook is your delicious entry into the world of gourmet pickling.

Genres: Cookbooks, Cooking, Food, Nonfiction

160 pages, Paperback

First published June 18, 2012

Reviews

[Lara · Rating 3 out of 5]

There were some good recipes in here. I liked the first half of the book best that described how to do the pickling. But it was easy to skip over a lot of it since many recipes were for pickling only good in your fridge for up to a week before expiring, and having no other option. I'm not a foodie enough at this point to want to spend the time to pickle something I need to eat within the week. Call me old- fashioned! I stuck to the recipes that could last up to a year and were locally available in my area... made for much slimmer pickings ;)

[Lara · Rating 4 out of 5]

This book was a great introduction to pickling with many good and creative recipes. The only reason I give it four stars rather than five is that the proportions were very off. When I was supposed to get a certain number of jars out of a batch of something I was cooking, I always ended up with less. I followed the recipe to a T. So I highly recommend this book but you will probably have to tweak the amounts of ingredients.

[Arlian · Rating 4 out of 5]

At first I wasn't that impressed with this cookbook. It has many kinds of pickles, most of them are basic and can be found in other cookbooks. Also very few of them are canned (i.e. will last at room temp for up to a year) and instead are refrigerator pickled (i.e. going bad within a few weeks). But it ended up redeeming itself with the recipe section and the cocktail section.

[Laurla2]

-i like that it has lots of single jar recipes, so you dont have to commit to prepping huge quantities of vegetables or fruit at one time, and you're not stuck with multiple jars of something only to discover after its pickled that you dont like it.

-four sections: how to pickle, pickle recipes, meals with pickles, and drinks with pickles.

[Stacy · Rating 5 out of 5]

really good recipes

I am tired of the same boring old recipes my family used, so I borrowed this book to see if there was anything new I could try. I found at least a dozen recipes I can’t wait to make, to change up my pantry. What makes this book so great is it takes the pickled item and gives you recipes at the end of the book to use the item in main dishes. This is a book I plan to buy a hard copy of because of the many great recipes.

[Katherine · Rating 5 out of 5]

OMG I am so excited to try making some of these recipes!!! A lot of interesting and unusual canning recipes (Sweet & Sour Beets; Caramelized Red Onion Relish; Indian Mixed Greens; Rum Chilies; Sweet Pickled Figs; Spiced Orange Rings..... okay, the list goes on and on. Time to start canning!).

[Mathew Carruthers]

Outstanding

Great how-to guide with all the techniques and a bit of the history of making pickles of all sorts. Lots of great pickle recipes, lots of great recipes using the pickles you make. If you're interested in making pickles at home, then this book is a great resource.

[Fredrick Danysh · Rating 2 out of 5]

This is mainly a collection of recipes using pickled products although some pickling techniques are included. I was slightly disappointed in the lack of variety ways of making picked products which is what I had expected.