The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More by Andrea Chesman

    • Categories: Spice / herb blends & rubs
    • Ingredients: mustard seeds; allspice berries; bay leaves; black peppercorns; cinnamon sticks; whole cloves; coriander seeds; fennel seeds; dried red chiles
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Notes about Recipes in this book

  • Pickled mustard greens

    • Ganga108 on August 07, 2025

      A recipe that includes a couple of days of fermentation. It's somewhat similar to Shockey's recipe for mustard greens, but is salted rather than brined, and fermented for just a few days instead of up to 20 days. Andrea says "A bowl of reheated leftover rice, a couple of forkfuls of these greens, a drizzle of sesame oil, and a splash of soy sauce makes a great breakfast. A poached egg on top is heavenly." I am definitely trying this.

  • Caraway pickled beets

    • krobbins426 on July 25, 2013

      The caraway is a great complement to the beets. I used dehydrated onion, which tastes great after soaking in the pickling liquid with the beets.

  • Dill pickled eggs

    • angrygreycat on February 22, 2020

      Made these and let them stand a little over a week. Really nice vinegary flavor with some heat. Will make again.

  • Fried pickles

    • shoffmann on October 23, 2017

      Technique produced a nice, crispy pickled, but I wanted a bit more seasoning in the breading.

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  • ISBN 10 1603428909
  • ISBN 13 9781603428903
  • Published Jun 06 2012
  • Format eBook
  • Page Count 304
  • Language English
  • Publisher Storey Publishing
  • Imprint Storey Publishing LLC


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