Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest - Softcover

New recipes for today's cooks include:

* Freezer pickles that take less than a half hour to prepare.

* Refrigerator pickles that require no canning.

* Salt-free pickles for dieters.

* Traditional dill crock pickles, including no-fail Half-Sours.

* Variations on old favorites, such as sunshine pickles, bread and butters, pickled okra, pickled cauliflower, piccalilli, dilly beans, and chutney.

* Pickles and relishes made from apples, beans, beets, carrots, corn, cauliflower, cucumbers, Jerusalem artichokes, okra, onions, parsnips, pears, peppers, purslane, pumpkins, summer squash, red and green tomatoes, watermelon, and zucchini.

Dozens of tips guarantee crisp pickles without alum. Illustrated step-by-step pickling methods provide easy guidance for even novice picklers.

Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.