Pickled Delicacies

In Vinegar, Oil, and Alcohol

By: Eva Aufreiter, Bernadette Baumgartner, Birgit Hauer, Christine Mahringer-Eder, Anna Obermayr

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Hardcover | 15 August 2015

At a Glance

Hardcover
128 Pages

Dimensions(cm)
22.9 x 15.2 x 1.8

Hardcover

$45.25

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If you enjoy experimental cooking, take the first steps to becoming a master pickler by diving into this world of pickled delicacies. Experts have compiled 174 recipes with instructions for pickling fruit, vegetables, mushrooms, eggs, fish, cheese, and more in numerous types of alcohol, vinegar, and oil as well as sweet syrups, savoury salts, and other seasonings. Clementines in whiskey, pickled radishes, curry pears, goat cheese provencal, and eggplants in syrup are just a handful of delicious concoctions to indulge in or give away as gifts. Detailed ingredients, essential prep work (blanching, steaming, and filtering), and storage tips are included with the recipes, which are written to be followed with ease. But do not feel obliged to conform-part of the fun is discovering new techniques and surprising yourself with the results. A glossary with all the pickling vocabulary you'll ever need introduces you to this colourful culinary niche. AUTHOR: The authors have enjoyed years of pickling using various methods and ingredients. This work is a culmination of their passion for pickling. 199 colour photographs

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