Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. From the team behind the wildly popular The Thrill of the Grill (with help from Dan George, a caterer and the official Pickle Chef at the Back Eddy restaurant in Westport, Connecticut) comes Quick Pickles: Easy Recipes with Big Flavor.
Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Great, healthy snacks — think of them as the salsa of the new millennium — they’ll keep for several weeks in the refrigerator (although, once tasted, they are impossible to resist). How about some old-fashioned Bread and Butter Pickles, the classic Korean kimchee, or something more unusual like Mango Pickles with Scorched Mustard Seeds?
With handy tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there’s more than a peck of pickles in this tangy collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything