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The Complete Guide to Pickling: Pickle and Ferment Everything Your Garden or Market Has to Offer by [Julie Laing]

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Julie Laing

The Complete Guide to Pickling: Pickle and Ferment Everything Your Garden or Market Has to Offer Kindle Edition

by Julie Laing (Author) Format: Kindle Edition

562 ratings

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Master the art of pickling with 125 classic and creative recipes

Pickling is the best (and most delicious!) way to preserve all kinds of food, so it’s no wonder why it’s popular around the world. Whether you’re making your first pickle or you have years of experience, The Complete Guide to Pickling is packed with essential information and 125 flavorful recipes, including American classics and international flavors.

From Honeyed Bread-and-Butter Chips to Classic Kimchi, Scratch-Made Sriracha, and Southern-Style Pickled Shrimp, there’s something for everyone in this unique pickling how-to guide. You’ll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, sauerkraut, chutney, and more. Happy pickling!

The Complete Guide to Pickling includes:

Intro to pickles & pickling—Build your foundational knowledge with a brief history of pickling and helpful info about the different types of pickles.
Step-by-step instructions—Find detailed directions for canning and fermentation, choosing the right ingredients, and creating essential spice blends.
Tips for gardeners—Learn how to plan your garden to maximize your pickle potential, and use the bumper crop label to find big batch recipes for common produce.

Create your own delicious pickles with The Complete Guide to Pickling.

Print length

308 pages
Language

English
Publication date

13 October 2020
File size

6661 KB
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"As a home chef, restaurant owner, and pickle enthusiast, I was thrilled to find The Complete Guide to Pickling a thorough and detailed resource for all sorts of pickled and fermented delights. Julie keeps it real with accessible tools and ingredients, easy to follow directions, and a personal connection to each recipe. It's chock-full of information and a must-read for anyone just now dipping into the brine, or those of us eager for more tangy treats." --Keela Smith, Co-Owner Bonsai Brewing Project

"The recipes for such a large variety of pickling possibilities are astounding! Julie is clear, concise, and makes it easy and inviting for anybody to learn how to pickle anything." --Paula Greenstein, Co-Owner of Wasabi Sushi Bar and Ginger Grill

"Brilliant, inspiring, and refreshing! Julie's The Complete Guide to Pickling is for the gardener, farmer, chef, and general food enthusiast. This book provides new and exciting pickling recipes from Pickled Chive Blossoms to Gravlax and everything in between. One will find beautiful photographs as well as personal tips and pairing suggestions, all of which bring the recipes to life." --Brooke Bohannon, Farmer, Wicked Good Produce

--This text refers to the paperback edition.

Review

"As a home chef, restaurant owner, and pickle enthusiast, I was thrilled to find The Complete Guide to Pickling a thorough and detailed resource for all sorts of pickled and fermented delights. Julie keeps it real with accessible tools and ingredients, easy to follow directions, and a personal connection to each recipe. It's chock-full of information and a must-read for anyone just now dipping into the brine, or those of us eager for more tangy treats." --Keela Smith, Co-Owner Bonsai Brewing Project

"The recipes for such a large variety of pickling possibilities are astounding! Julie is clear, concise, and makes it easy and inviting for anybody to learn how to pickle anything." --Paula Greenstein, Co-Owner of Wasabi Sushi Bar and Ginger Grill

"Brilliant, inspiring, and refreshing! Julie's The Complete Guide to Pickling is for the gardener, farmer, chef, and general food enthusiast. This book provides new and exciting pickling recipes from Pickled Chive Blossoms to Gravlax and everything in between. One will find beautiful photographs as well as personal tips and pairing suggestions, all of which bring the recipes to life." --Brooke Bohannon, Farmer, Wicked Good Produce

--This text refers to the hardcover edition.

Product details

ASIN ‏ : ‎ B08K3RMSKF
Publisher ‏ : ‎ Rockridge Press (13 October 2020)
Language ‏ : ‎ English
File size ‏ : ‎ 6661 KB
Simultaneous device usage ‏ : ‎ Unlimited
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 308 pages

Best Sellers Rank: 325,553 in Kindle Store (See Top 100 in Kindle Store)
- 96 in Canning & Preserving (Kindle Store)
- 205 in Culinary Arts & Techniques (Kindle Store)
- 261 in Canning & Preserving (Books)

Customer Reviews:
562 ratings

About the author

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Julie Laing

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Julie Laing has been a writer and editor for more than 25 years, with her career spanning jobs from music critic in Southern California, to advertising work in London, to editing positions in San Francisco and St. Petersburg, Russia. Since 2003, she has worked as a freelance writer and editor.

Julie is the author of Twice as Tasty, a food blog focused on eating well year-round, and The Complete Guide to Pickling: Pickle and Ferment Everything Your Garden or Market Has to Offer. She also teaches cooking workshops and prepares food as a personal chef. Julie lives in northwest Montana, where she and her husband, George, fill every spare space in their 500-square-foot cabin with homegrown and home-preserved food. When they’re not at home, Julie and George are most likely sailing and eating well aboard the Blue Mule. You can find more tasty recipes at TwiceAsTasty.com.

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Customer reviews

5 star		75%
4 star		15%
3 star		7%
2 star		1%
1 star		2%

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Chef Vader

Good if you're looking for quick pickled items for short term consumption, not long term

Reviewed in the United States on 4 August 2021

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The book seems to be well written, and the author is knowledgeable. However, the vast majority of the book's recipes are for so-called "quick pickle" situations where you store it in the fridge and consume in a matter of weeks rather than long-term storage. Unfortunately, what I was looking for was how to pickle and ferment items for long term pantry storage, so it wasn't useful to me.

This also shoots a bit of a hole in the book's title of it being the "Complete" guide to pickling.

33 people found this helpful

pottamus

Love it! Great for all levels!

Reviewed in the United States on 3 January 2021

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This book is packed with useful information and excellent recipes from cover to cover. It is nicely organized and easy to use. There are some other reviews that complain about a lack of pictures. It's true that there aren't any, but this isnt meant to be a coffee table book for conversation. It's a d'own n' dirty get to work' book. If you prefer solid information over pictures of cukes and asparagus in a jar (who cares?), then this is for you. The book is written carefully to give the right amount of background while not overwhelming the beginner or boring the experienced. If you want a pretty picture book for your coffee table, skip out, but the pictures aren't needed.

26 people found this helpful

ToxicOutbreak

Good information

Reviewed in the United States on 23 May 2021

Verified Purchase

As it's been touched on by other reviewers, there is a lack of step-by-step photos that would make following along an easier process. Personally, I'm a visual learner, though books hold a wealth of information, this book is mostly recipes, which is fine. I'm glad I was able to read this through Kindle Unlimited. I wouldn't call it a complete guide.

12 people found this helpful

Mark D. Wilkins

Not really “complete” but still pretty good!

Reviewed in the United States on 11 June 2021

Verified Purchase

I really appreciate the background information provided in the “Getting Started” section which has various spice recipes and describes fresh pickles vs fermented pickles and “To can or not to can?” Some of the recipes are a bit esoteric (Pickled chive blossoms, anyone?) but to each their own. I would have liked more specific vinegar recommendations - the author talks about brands of salt, but not vinegar. I’m finding, through trial and error, that it makes a big difference.

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