Pickled: Preserving a World of Tastes and Traditions

Who doesn't love pickles? Every cuisine has its pickle, and in Pickled Lucy Norris takes readers through cucumbers and beyond, presenting a varied and tangy collection of more than 80 recipes, each one passed down in families through the generations, as a proper pickle recipe should be. Homemade pickles taste better than any store-bought brand--and they're surprisingly easy to make. The variety is astonishing--from simple to complex, some ready to eat within 24 hours and many that don't require canning. Not only bread-and-butter pickles, and traditional Mississippi chow-chow, but also Indian chutneys, and Asian pickles, from two great pickling cuisines. Other delectable recipes include French cornichons, Haitian pikliz, and Armenian preserved lemon. And for the truly adventurous, there's Japanese Dragon Cucumber, Full Moon Cabbage with Pomegranate Juice, Smashed Radish, and Good Mother's Salty Duck Egg. Sprinkled throughout with family and historical photos, there's story behind every pickle

Includes bibliographical references (p. 154) and index.

Every cuisine has its pickle, and in "Pickled" Norris takes readers through cucumbers and beyond, presenting a varied collection of more than 80 recipes, each one passed down in families through the generations. Sprinkled throughout with family and historical photos, there's a story behind every pickle.