Covers classic chutneys to fermented foods! If you are into food preservation, you will want this book!

 

The Pickled Pantry provides a whopping 185 recipes for putting up everything from apples to zucchini. There are techniques for making fermented pickles, salsas, relishes and chutneys; freezer and refrigerator options; and recipes that feature pickles front and centre. There are instructions for single jars and small batches as well as ways to preserve a bumper crop of produce. Andrea Chesman's recipes are as diverse as they are delicious - from Korean kimchi to French jardini, from chutneys to chow chow, and from classic bread and butters to rosemary onion confit, Italian tomato relish and even pickled watermelon rinds. Beginners will prize the simple, low-fuss methods and Chesman's calm guidance through the basics, while dedicated home canners will appreciate the large-batch recipes and the variety of flavours./p