The Pickled Pantry: From Apples to Zucchini, 185 Recipes for Pickles, Relishes, Chutneys \u0026 More by Andrea Chesman

The Pickled Pantry: From Apples to Zucchini, 185 Recipes for Pickles, Relishes, Chutneys \u0026 More Reviews

• 
  Jessica Worthington

  This book was amazing. I cannot wait until my garden has grown and I start harvesting and putting up my produce.
  
  Andrea Chesman gives you a little bit of history with every recipe and "kitchen notes" at the end of the recipes to help you along. This year will be the first time I try to pickle and her recipes seem easy to follow. She also has a chapter of cookbook recipes to help you to cook with your pickled foods.
  
  After reading this book I cannot wait to read other her books, as well as the books recommended at the back of this book.
• 
  Sher

  Terrific book if you want to pickle or chutney or ferment. The nappa cabbage carrot kimchi recipe is fantastic/ I have made it successfully and so have two of my friends. There are also other cabbage based fermented recipes -- one for a El Salvador fermented cabbage that has Mexican oregano in it and another with cilantro and peppers. Author clearly states where she differs with USDA regulations, so you can make your own choices as to whether you will process pickles after fermenting (for example). But her pickling recipes do seem to be in agreement with tested, safe recipes. MAny of the recipes are for small batches, which I think, overall. is smart, because it allows you to try something with just a few pints- then double or triple the recipe if you want more pints Downside is if your math is bad like mine, so use a calculator and try not to make mistakes when doubling recipes.
  
  Another high mark for me about this cookbook is the many recipes for using your sauerkraut, pickles, and kimchi. Like Sauerkraut chocolate cake -- I must try that one.
  
  I've already made a nice selection of successful recipes from this book, and I have more planned-- such as apricot chutney coming up!
  
  A wonderful book for a gift -- I am buying three for friends this next Christmas.
• 
  Athena

  4.5 stars, rounded up
  
  Yikes, I can't believe I haven't reviewed this yet!
  
  Pickled Pantry is a fine collection and an excellent accompaniment to the Ball Blue Book. Pantry has a wide variety of clever recipes for pickling using mostly vinegar brines with a few fermented pickle recipes: primary it's a brine book. Chesman has recipes for cucumber & other vegetable pickles, sauces, chutneys and a few recipes at the end for using pickle recipe results in other dishes.
  
  A great feature is that most recipes are for small-batches, many of which are refrigerator/freezer pickles (as opposed to canning recipes, i.e. those requiring water-bath or pressure-cooker canning). To those she added a section on traditional large-batch canned pickles called "Big Harvest" of bread-and-butter pickles, dills, etc., and another section with recipes for smaller batch canned goods (single pint, quart, or 4-5 half-pint yields).
  
  The small-batch approach makes this an excellent collection for beginning picklers/krauters, and Chesman's guide to pickling basics is a good one that includes a lot of tips'n'tricks (i.e., cinnamon makes some pickled foods look a bit muddy, etc.).
  
  I like Pickled Pantry both for the selection of unusual recipes and because it gives me a chance to try new things without overcommitting - a pint of something that sounds good but doesn't please the palate is easily shrugged off; 8 pints of same can put someone off canning for life! I tried her Freezer Curry Pickles and while they make an outstandingly crunchy, thin pickle I didn't care for the curry & cucumber combo (the onion in it is another matter, curried pickled onions are terrific). It only made a quart, from about 6 pickling cukes, so the investment was small and next time I might use the technique with a different brine for a super-thin crunchy bread & butter pickle, or just do a batch of onions in the curry brine. I didn't like the recipe, but it was a successful experience: score!
  
  Chesman's wide range of recipes are easy for beginners to use as-is or for more experienced cooks to modify to taste: it's a collection to practice modifying pickle recipes without investing 8 pints of produce. (8 pints of curried pickles would've had me ripping pages out of the book!)
  
  Another thing I like about this book are the short (1-2 page) essays scattered throughout, usually focused on what folks are doing in the pickling world. Like knitting, sewing, etc., putting food by has been 'rediscovered' and is much discussed in the internet world; while this can sometimes feels a bit precious when you've done this for years there's no denying that these folks are every bit as enthusiastic and ingenious as their, in many cases, great-grandparents (often more so as there's far greater access to various 'exotic' ingredients in the 21st century than there was in 1912! ) Good for them, says I, with only the occasional small wince at a bit of a condescending tone sometimes present.
  
  The jewel of the essays is on p.214, a profile of straight-forward & intelligent Kathy Harrison who's brilliantly dealing with some of a typical huge cucumber yield by dehydrating and then rehydrating cuke slices into small batch fridge pickles during the year (she uses ¼" cuts of small, fleshy cukes, dried crispy rather than leathery, & rehydrates in small batches with a favorite spiced brine). Result: a quick and gorgeously beautiful pickle. Brilliant!
  
  I highly recommend Chesman's book, particularly for cooks new to pickling, but it's also worth a look from experienced pantry-stockers for some of the more unusual recipes she's developed.
  
• 
  Leanna

  I checked this book out at the library and my interest was in learning the detailed techniques of pickling. I know there are lots of online sources for doing this, but I really loved the details in this book. I knew that I was going to buy my own copy of the book when I got to the chapter where Andrea has all sorts of recipes that only make one jar (pint and quart). As I have been gardening for years, I love eating fresh vegetables out of the garden, but being able to pickle one jar of some of my produce is such an ideal situation. I can see this to be so useful for figuring out which recipes become favorites, using up extra produce and keeping pantry storage to a minimum.
• 
  Sherri

  The introduction and instructions are good, but I would recommend looking at other sources to cross reference to get a full understanding of the concept.
  
  The recipes look yummy, and I have a few picked out to try.
  
  There aren't any photos per se, but drawings.
• 
  Craig Evans

  I purchased this book at a Mother Earth News Fair event two years ago, and being a 'cookbook' it's difficult for me to say that I read the full content, but now after two years of occasional perusal of the recipes I think I can say that I've adequately 'read' it.
  Reason for adding this to me completed list... summer garden produce is in full swing, and I was looking for cucumber pickle recipes... FOUND SOME!
• 
  Judy

  I love pickles. I love anything pickled. How cool to have a book satisfy my need to pickle.
  This book is formatted in a way that is pleasing to read. I borrowed the book from the library, but since I was having a hard time returning it, I purchased my own copy!
• 
  Kathleen

  Takes too long to get to the recipes! It's like trying to read a recipe on somebody's blog. Yes, the prep section on techniques is important, and the opinions on equipment arguably (less) so, but what's with all the interviews?
• 
  Jess

  Very good for a wide range of "pickles" of almost any produce. However, if your focus is only on true fermented, this book has few of them. Even the "fermented" section includes vinegar-based recipes, which prevent fermentation from occurring. A truly fermented pickle uses only brine.
• 
  Alicia Impink

  A very approachable and informative collection of recipes. I'm eager to try the kimchi recipes. I love that it has small batch recipes as well as recipes for what to do with various pickles , relishes, etc after fermentation
• 
  Wren

  Very informative and practical! Can’t wait to get canning!
• 
  Rachel

  Loved this book. SO full of good recipes, easy to follow, and loved the little stories that were included in each section. Hope to own this one some day!
• 
  Franci

  #77 of 2021
• 
  Darren

  Whilst many people are in the process of putting out their crops for this year's eventual harvest, it can appear somewhat strange to start thinking of how you might preserve what you reap. Yet it can be worthwhile being prepared and even plant a few extra things with preservation in mind.
  
  With this book, written predominantly for the American market but with a lot of relevance for people around the world, you get an overview about food preservation so that you can enjoy some of your favourite foods year-round, taken from your own store cupboard.
  
  Pickling is a time-old method of preservation and here you learn how to make the most of pickling and relishes through 185 different recipes that range from apples to zucchini. There is a lot more to pickling than just using vinegar, you can make fermented pickles, salsas, relishes, chutneys, items to freeze, items to place in the refrigerator... the list goes on.
  
  The author attempts to provide an informative, light-hearted overview of this subject which remains a bit of a black art to many. From looking at what you can preserve and how, to gauging the typical quantity needed for preservation and what you might get out of it, for example, one pound of apples (approximately six) might only yield three cups of chopped apples, you can be quite informed and make educated decisions in the process. There is nothing worse than preserving an equivalent 20 year harvest of say cucumbers in one year if you eat them sporadically - you will grow just to hate them and probably will never seek to try pickling or preservation again. Many people who have tried pickling in the past often make the mistake of waiting until the last minute when the intended crop is getting past its prime. The author coaches you through the pitfalls of doing this whilst showing you the way to make the most of what you have, including the use of agents to make your crop crisper and more responsive to pickling.
  
  The recipes themselves are quite varied and help show the diversity that can be achieved through pickling and preservation of your crop. It is possible that you may find a number of new things to try as well. Each recipe is clearly written and easy to follow, often accompanied by optional additions to a recipe or a hint or two besides.
  
  It is true to say that you might need some convincing to try pickling and preserving your crop, instead of relying on ready-made shop*bought alternatives, but the friendliness of this book, its inclusiveness and relatively low price means that you could always buy the book as a "masterclass" to discover is it for you or not. You will not have wasted a lot of money even if you decide not to try it out and you will have, in any case, many recipes and much knowledge to show for it.
  
  There are no full colour images showing you what your finished preserved product should look like - a slight omission one might consider when all things are considered. The book includes what appears to be a comprehensive index but, to be fair, this reviewer cannot comment on it as the electronic proof copy received for review did not have a complete index. Assuming that the finished product matches the draft then the index will also assist you drill down by ingredient or technique but if this sort of thing is a deal breaker for you check before you buy.
  
  So in conclusion, an interesting book, a few minor omissions and niggles but overall an interesting subject that is presented in a way to encourage you to try more. Give it some thought and preserve the fruits of your harvest (sic) for the times when you might be craving for those things!
  
  The Pickled Pantry: From Apples to Zucchini, 185 Recipes for Preserving & Pickling the Harvest, written by Andrea Chesman and published by Storey Publishing. ISBN 9781603425629, 304 pages. Typical price: USD20. YYYY.
  
  
  // This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
• 
  Jennifer

  Wonderful book. Tons of great recipes - that work!! - with charming illustrations. I have renewed this one the maximum number of times so am definitely going to purchase, something I don't do all that often anymore.
  
  I am so looking forward to the bounty of summer so I can make the more traditional pickles and salsas, but I can attest to the deliciousness of the pickled cauliflower, the Branston pickle, the onion and rosemary confit, and the curtido.
  
  Also, if you are interested in lacto-fermentation but maybe a bit intimidated/overwhelmed by Sandor Katz's book (read: me) this one has some good recipes for getting started. I can't wait to make my first batch and then drink a shot of the brine with a shot of whiskey :)
  
  Very highly recommended.
• 
  Katherine

  I cannot WAIT to try out a bunch of the recipes from this book! (Seriously, I want to book time off work just so I can stay home and pickle.) This is not your gramma's book of pickling recipes - these are current, ethnic, and cool. There were lots of Asian, Mexican, German, Dutch, and Indian recipes (various takes on kimchi's, cucumber pickles, curtido, kraut, chutneys, and zuurkoolstamppot). And at the end of the book, recipes for food that utilizes your pickles and other canned goodies!! No pictures, but very nice illustrations.
  If you are interested in taking on pickling/canning for the first time, or are avid in the pickling/canning scene, then this is a book you should definitely check out.
• 
  Eris

  I picked this up because a friend who is experienced in this activity said it was a great book. I was afraid that maybe it was great for her but wouldn't be so great for the novice - my fears were unfounded. The author gives good tips and background information, the instructions are detailed without being scary and easy to follow. This book is giving me a good foundation from which to build, I'm loving every minute and I can't wait to branch out and try more things. It may be a while before I get to the fermented pickle stage, but with plenty of recipes for small and large batch items I can get through my first harvest season of preserving using one of the simplest methods I have tried.
• 
  Karen

  I normally wouldn't dream of adding a Cookbook to my lists here, but after re-checking this from the library for 4 months (yes, I made that many recipes from it!), it deserves kudos for brilliance, clarity and a true devotion to all things pickled.
  
  And I DO mean ALL things! Creative culinary concoctions here, truly. Best in my book were easy pickled daikon, a kickin' BBQ sauce and about six chutneys with various intensity and flavour.
  
  Great backstory for each section as well, outlining a lot of USA heritage to these pantry processes and the 'digital pickling culture' that shares secrets and discoveries along the way. Must buy this book!
• 
  Leslie

  What a great book for saving and savoring your garden bounty! Far from the usual "pickle" recipes the author has included a large variety of variations of pickling just about everything along with an array of relishes, chutneys, and also gives great ideas on how to use these creations. This is a must buy for libraries with canning and preserving collections and a great addition to the home collection. Read this to discover the stunning concept of dehydrated pickles.
• 
  Gretchen

  The author is well-versed in preserving foods. My favorite section of the book is the one on single jar preserving. I am not usually faced with large batches of produce, but I enjoy eating pickles and these recipes are just the right size for me.
• 
  Tina

  It was okay. The recipes in this book were for fancier things, and I was hoping for information about pickling more all-American types of foods.
• 
  Reading For Sanity

  read this review and others at
  http://readingforsanity.blogspot.com/...
• 
  Polly

  This had a lot of information about fermentation and a bit about hot water bath canning. Nonetheless, it was inspiring and got creating canning ideas going. Illustrations are lovely!
  
• 
  Laura Gilfillan

  So many delicious recipes. So many things to pickle. My husband and I have already tried several of the recipes, and we just love this book. I especially like the ideas to improve my kimchee.
• 
  Anne

  I'd like to have a copy of this sometime.
• 
  Karen

  Wow..this is the book for pickling fanatics...a little overwhelming for the first time canner/pickle maker....the best chapters were the chutneys, salsas and relishes.
• 
  Jessica

  Good descriptions and easy to follow steps. I got my pickled watermelon rind recipe from her as well as kimchi. I'll let you know in 6 weeks how those turned out:)