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As we head out of summer and into fall we are often left with an abundance of produce and scrambling for ideas on what to do with it all. Unfortunately, our tomatoes don’t ripen one or two at a time…they tend to ripen all at once and we are left eating an awful lot of tomatoes for a week or two! I remember when I was a kid going out to the garden with my dad and filling up my little red wagon with cucumbers. I would go to friends houses to play and their moms would say “please do not send any more cucumbers!” If you are left with a huge harvest and not sure what to do with all your produce, consider learning how to pickle it! The Pickled Pantry from Storey Publishing is a great guide to help you get started. Read on for more information about The Picked Pantry by Andrea Chesman. The suggested retail price for this book is $19.95.
The Pickled Pantry
Title: The Pickled Pantry
Subtitle: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More
Author: Andrea Chesman
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Publisher: Storey Publishing, LLC (June 5, 2012)
Format: Paperback (304 pages)
From the Publisher:
Half-Sour Dill Pickles. Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman’s expert guidance, you’ll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of the basics, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.
About the Author:
Andrea Chesman is the author of many cookbooks, including The Pickled Pantry, Recipes from the Root Cellar, Pickles and Relishes, Mom’s Best One-Dish Suppers, and The Vegetarian Grill, which was nominated for a James Beard Foundation Book Award and won a National Barbecue Association Award of Excellence. She is a co-author of Mom’s Best Desserts and The Classic Zucchini Cookbook, and her articles have appeared in The New York Times, Cooking Light, Food & Wine, Vegetarian Times, Organic Gardening, Fine Cooking, and other publications. Chesman lives in Ripton, Vermont, with her husband and two sons.
My review: My son and husband are passionate pickle loves, although I admit that this year I have had to head for the refrigerated grocery store isle to feed their craving. I did not get a single cucumber out of my own garden…some horrid leaf disease seems to have hit my crop this year. But, if you are a better gardener than I am or like to hit the farmer’s markets on the weekends, I think you will really enjoy The Pickled Pantry.
The introduction to The Pickled Pantry talks all about the hows and whys of pickling things. There is a discussion of ingredients and what they do as well as different flavors you can add to spice things up a bit. I appreciate the depth that the author goes into regarding food handling and safe pickling procedures. I would hate to make something only to give my family food poisoning!
I love that the author wrote a chapter on Single Jar Pickles because once I made a huge batch of pickles that no one liked and that was just a giant waste of time and good cucumbers! This chapter is all about making small batches to see if you like it before really committing yourself to a full batch!
Don’t think that The Pickled Pantry is all about cucumbers…nope! There are recipes for pickling carrots, asparagus, cauliflower and lots of other produce! I was also very happy to see entire chapters on refrigerator and freezer pickles. Those are definitely my preference! I am always a little intimidated by sterilization of jars and hot water baths! The Pickled Pantry also includes recipes for an assortment of salsas, condiments and sauces.
Many of the recipes offer kitchen notes…useful tidbits of information from the author about ingredients or processes mentioned in the recipe. You will also find pages of gardening tips, poetry and pickle history scattered amongst the pages. There is a good mix of relatively easy and slightly more complicated recipes so I think this would be useful for both beginners and more experiences picklers! I am very impressed with The Pickled Pantry and will be sharing a recipe from the book next week if you care to stop by and check it out!
Storey Publishing has given me permission to give one of my readers a copy of The Pickled Pantry. This is a Rafflecopter giveaway, just follow the directions in the form below to enter. This contest ends at midnight EST on September 21st, 2012.
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Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received one copy of The Pickled Pantry in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.
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Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.