Book Review: The Complete Guide To Pickling

reviewcover-the complete guide to picklingTitle: The Complete Guide To Pickling

Author: Julie Laing

Genre: Non-Fiction, Cookbook

Rating: 5 Stars

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Description/Synopsis:

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.

WARNING – SPOILERS MAY ENSUE BEYOND THIS POINT – REVIEW BELOW

If you are interested in learning about canning or pickling your own foods, The complete Guide To Pickling by Julie Laing is an invaluable resource. The book is packed full of knowledge, recipes, history, and troubleshooting tips for when things go wrong. The recipes are easy to follow and come with thorough instructions, making it difficult to mess up. I was happy to see a wide array of recipes, including vegetables, fruit, sauces, and a variety of mixed foods such as various kimchi and sauerkrauts.

I think this book would be a valuable resource for anyone looking to get into canning or fermenting, and I’m certainly happy to have it on my shelf.