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

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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: pickling cucumbers; onions; celery seeds; turmeric; mustard seeds; apple cider vinegar; brown sugar
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: pickling cucumbers; red onions; garlic; dill heads; pickling spice
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; American
    • Ingredients: pickling cucumbers; garlic; carrots; red bell peppers; green bell peppers; onions; apple cider vinegar; brown sugar; fennel seeds; ground cloves; bay leaves; yellow mustard seeds
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Middle Eastern
    • Ingredients: dried red pepper flakes; wine vinegar; carrots; green bell peppers; green beans; radishes; cauliflower; cabbage; garlic
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Italian
    • Ingredients: garlic; dried oregano; thyme; white wine vinegar; bay leaves; fennel seeds; carrots; red bell peppers; chiles; green beans; celery; cauliflower
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Chinese
    • Ingredients: green cabbage; carrots; green beans; daikon radishes; cauliflower; red bell peppers; rice wine vinegar; fresh ginger; soy sauce; Sichuan peppercorns
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; American
    • Ingredients: corn; green bell peppers; green beans; radishes; green cabbage; cauliflower; broccoli; celery seeds; mustard seeds; ground cloves; white grape juice
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Indian
    • Ingredients: garlic; fresh ginger; cumin seeds; black mustard seeds; curry powder; ground cayenne pepper; green cabbage; green-skinned apples; broccoli; carrots; green beans; cauliflower; red bell peppers; chiles; apple cider vinegar
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: white grapes; chiles; shallots; fresh ginger; coriander seeds; dry sherry
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: garlic; bell peppers; onions; tomatillos; pineapple juice; sugar; coriander seeds; whole cloves; dried chipotle chiles; corn
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: red onions; apples; canned chipotle chiles in adobo sauce; balsamic vinegar; cumin seeds; molasses; oranges; tequila
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: zucchini; red onions; chiles; grapes; white vinegar; sherry; orange juice; sugar; curry powder; ground cayenne pepper; allspice berries; whole cloves; fresh ginger
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Japanese
    • Ingredients: napa cabbage; kombu; scallions; rice vinegar; soy sauce; sake; dried red pepper flakes
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Thai
    • Ingredients: napa cabbage; carrots; chiles; lemongrass; tomato ketchup; fresh ginger
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Chinese
    • Ingredients: red cabbage; red bell peppers; scallions; sesame oil; fresh ginger; sesame seeds; rice wine vinegar; white pepper
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Cambodian
    • Ingredients: napa cabbage; chiles; scallions; limes; white vinegar; turmeric; galangal; kaffir lime leaves; lemongrass; garlic; hot sauce; fish sauce
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Korean
    • Ingredients: napa cabbage; daikon radishes; scallions; rice flour; anchovy paste; Korean chile paste; fresh ginger; garlic
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Central American
    • Ingredients: green cabbage; red onions; carrots; pineapple; pineapple juice; jalapeño chiles
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Japanese
    • Ingredients: carrots; soy sauce; mirin; rice vinegar; limes; tangerines; horseradish; scallions; sesame seeds
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: tomatoes; red onions; fresh ginger; red wine vinegar; coriander seeds
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: green tomatoes; red bell peppers; celery; red onions; white vinegar; sugar; whole cloves; ground cinnamon; corn
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: beets; oranges; orange juice; allspice berries; whole cloves; horseradish; red wine
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: cranberry juice; wine vinegar; horseradish; beets; turnips
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: turnips; oranges; lemons; limes; orange juice; gin; fresh ginger; turmeric
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead
    • Ingredients: turnips; fennel; pink peppercorns; allspice berries; whole cloves; anise seeds; bay leaves; whole star anise; sugar; white balsamic vinegar; white grape juice
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Notes about this book

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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

    • MollyB on September 25, 2020

      A very good pickle, and a great and tasty way to use turnips if you're not a big turnip fan. I used small standard turnips and they worked well.

    • 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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