Pickles and Relishes: From Apples to Zucchinis, 150 Recipes for Preserving the Harvest by Andrea Chesman

  • Mixed pickling spices (page 14)

    from Pickles and Relishes: From Apples to Zucchinis, 150 Recipes for Preserving the Harvest Pickles and Relishes by Andrea Chesman

    • Categories: Spice / herb blends & rubs
    • Ingredients: mustard seeds; allspice berries; bay leaves; black peppercorns; cinnamon sticks; whole cloves; fennel seeds; dried red chiles; dried ginger; cardamom seeds; ground coriander; nutmeg
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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 0882667440
  • ISBN 13 9780882667447
  • Linked ISBNs
  • Published Jul 01 1991
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher Storey Publishing
  • Imprint Storey Books

Publishers Text

These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.

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