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Quick Pickles: Easy Recipes with Big Flavor by Chris Schlesinger and John Willoughby and Dan George

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Notes about Recipes in this book

  • Your classic bread-and-butter pickles

    • Aggie92 on March 07, 2016

      Really like these pickles. They have a good balance between sweet and sour. Recipe states that you can eat them right away, however they really benefit from a 48 hour rest in the fridge. This tames the sharp bite of the onion. Made a half batch with baby cucumbers and wound up with 2 pints. Also added a sliced red Fresno chile for a little extra zing.

  • Famous Back Eddy house pickles

    • Aggie92 on March 07, 2016

      I like these, but I don't love them. Maybe it's because there is just too much going on with too many different spices and vegetables. I think these pickles could be really good with a little editing. Maybe use fennel seeds or coriander seeds, but not both and cut back on the allspice berries. Recipe has you sauté all the vegetables except the cucumbers and they are a little too soft after pickling. A half batch made 3 pints.

  • Thai-style cabbage pickle

    • Aggie92 on March 07, 2016

      Tasty cabbage pickle. Used Savoy cabbage since I had some in desperate need of use. Refrigerated for 4 days. Has a fairly strong ginger flavor which I like. A half batch made 1 1/2 pints. Definitely quick and easy to put together.

  • Pickled turnips with fennel and star anise

    • mjes on April 20, 2018

      One year I helped all the grandchildren make these for their parents - gorgeous to look at and delightful to eat. They were a major success. If you can find them, use hakurei turnips (a.k.a. Japanese turnip) as their natural sweetness is the perfect foil for the fennel, star anise and red peppercorns. If using standard turnips, peel and taste, using only those that are sweet.

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  • ISBN 10 0811830152
  • ISBN 13 9780811830157
  • Published Jun 01 2001
  • Format Paperback
  • Page Count 132
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

We all remember pickling as a labor-intensive chore we had to do to preserve the over abundance of cucumbers that gardens always seem to produce. The authors of Quick Pickles have changed all that. They have developed recipes to safely preserve almost anything from your garden. Designed to be eaten within a few weeks, they can be made from an amazing variety of ingredients: from classic cucumbers or squash to the unusual Balsamic Pickled Peaches or Mango Pickle with Scorched Mustard Seeds, these are anything but ordinary. Recipes for Kim Chee or Japanese Soy-Pressed Pickled Carrots and Radishes give the book an international flavor. Included is a history of pickles as well as tips and tricks to make your own fool-proof pickles right at home.

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