September 1, 2012
The Pickled Pantry by Andrea Chesman
The Pickled Pantry explores the savory side of preserves. You will learn how to can everything from the classic dill pickle to Korean pickled garlic and even beet kvass. The recipes span the globe to include traditional pickles from El Salvador (curtido), Korea (kimchi), Germany (sauerkraut) and others.
Image Sources:
Running Press
Storey Publishing
Studio
Welden Owen
Rodale
Andrews McMeel Publishing
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