The Joy of Pickling
by Linda Ziedrich

The Harvard Common Press, 2009. ISBN 978-1-558-32375-9.
Reviewed by Susan Wittig Albert
Posted on 10/27/2009

Nonfiction: Food/Cooking/Kitchen

You can satisfy your inner pickle hunger just by reading this wonderfully comprehensive pickling bible—or you can gather your vegetables, vinegar, salt, "aromatics," and equipment and start making pickles for yourself. Either way, you're guaranteed to enjoy this book and find a permanent place for it on your "keeper" bookshelf.

Inside the book: The Pickler's Primer is a helpful introduction to this ancient art, with up-to-date information that takes the mystery out of canning. If you're just learning to pickle, you'll find Ziedrich's nine divisions of pickled products instructive: clear directions and helpful suggestions abound. You'll be especially surprised by the "Quick Pickles" and the "Freezer Pickles" (who knew?), and the sections on chutneys and salsas will broaden your pickling repertoire. Got a hankering for pickled pigs' feet or pickled oysters? The recipes are here. Or try the gravlax with fennel or dill—this is truly a delight, and delightfully inexpensive when compared to purchased lox.

Pickle connoisseurs of the world, this is your book! Two pickles up and a peck of praise for author Linda Ziedrich.

Linda Ziedrich is a freelance writer and editor and the author of The Joy of Jams, Jellies, and Other Sweet Preserves. She lives with her family near Scio, Oregon, where she grows most of the fruits and vegetable she pickles, preserves, and otherwise prepares. Visit her website.

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