Reuben sandwiches from The Art of Preserving (Williams-Sonoma) by Rick Field and Lisa Atwood and Rebecca Courchesne

  • sweet pickle relish
  • tomato ketchup
  • Show all ingredients...

  • EYB Comments

    The recipe for "Sauerkraut" which is within this recipe needs 10 days to 4 weeks to ferment. Can use this book's recipes for "Classic ketchup" and "Sweet pickle relish" for the tomato ketchup and sweet pickle relish.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The recipe for "Sauerkraut" which is within this recipe needs 10 days to 4 weeks to ferment. Can use this book's recipes for "Classic ketchup" and "Sweet pickle relish" for the tomato ketchup and sweet pickle relish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.