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Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest
These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.
160 pages, Paperback
First published January 1, 1983
15 people are currently reading
42 people want to read
About the author
Andrea Chesman
43 books34 followersI write cookbooks. I also edit them. I am grateful that I have found work that I enjoy.
Pickled Pantry is my newest book. I am very excited about it, and it is already generating favorable reviews.
Mostly I have written about vegetables, but I took a break from them to write 250 Treasured Country Dessertswith my co-author Fran Raboff on, which came out in 2009. The book is an update and expanded version of Mom’s Best Desserts, which was an update and expanded version of The Great American Dessert Cookbook. The collection contains everyone’s favorite home desserts—lots of cookies, brownies, layer cakes, pies, old-fashioned fruit desserts, ice cream, and more.
The New Vegetarian Grill is an updated and expanded version of an earlier book about vegetarian grilling. I’ve also written about cooking with the seasons (Recipes from the Root Cellar, Serving Up the Harvest, The Classic Zucchini Cookbook), roasting vegetables (The Roasted Vegetable), and healthy eating (366 Delicious Ways to Cook Rice, Beans, and Grains). Then there is also Mom’s Best Desserts, Mom’s Best One-Dish Suppers, and Mom’s Best Crowd-Pleasers, and a few more that are now out-of-print.
My work has appeared in Edible Green Mountains, Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, Natural Health, and several other magazines and newspapers. I was a Rcontributing editor for Vermont Life for twelve years.
Over the years I have edited hundreds of cookbooks, gardening books and others too varied to classify. I also Americanize cookbooks published in England and index books as well.
I live in an old farmhouse in Ripton, Vermont, a very small town where early and late frosts make gardening challenging. The poet Robert Frost used to rent a cottage across the street and took his meals in our house, in what we now call “the Robert Frost Memorial Dining Room.” I am married to Richard Ruane, a marvelous musician and recipe taster. Our kids, Rory and Sam, are also excellent cooks and enthusiastic recipe tasters. They have served as great inspiration for me.
Pickled Pantry is my newest book. I am very excited about it, and it is already generating favorable reviews.
Mostly I have written about vegetables, but I took a break from them to write 250 Treasured Country Dessertswith my co-author Fran Raboff on, which came out in 2009. The book is an update and expanded version of Mom’s Best Desserts, which was an update and expanded version of The Great American Dessert Cookbook. The collection contains everyone’s favorite home desserts—lots of cookies, brownies, layer cakes, pies, old-fashioned fruit desserts, ice cream, and more.
The New Vegetarian Grill is an updated and expanded version of an earlier book about vegetarian grilling. I’ve also written about cooking with the seasons (Recipes from the Root Cellar, Serving Up the Harvest, The Classic Zucchini Cookbook), roasting vegetables (The Roasted Vegetable), and healthy eating (366 Delicious Ways to Cook Rice, Beans, and Grains). Then there is also Mom’s Best Desserts, Mom’s Best One-Dish Suppers, and Mom’s Best Crowd-Pleasers, and a few more that are now out-of-print.
My work has appeared in Edible Green Mountains, Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, Natural Health, and several other magazines and newspapers. I was a Rcontributing editor for Vermont Life for twelve years.
Over the years I have edited hundreds of cookbooks, gardening books and others too varied to classify. I also Americanize cookbooks published in England and index books as well.
I live in an old farmhouse in Ripton, Vermont, a very small town where early and late frosts make gardening challenging. The poet Robert Frost used to rent a cottage across the street and took his meals in our house, in what we now call “the Robert Frost Memorial Dining Room.” I am married to Richard Ruane, a marvelous musician and recipe taster. Our kids, Rory and Sam, are also excellent cooks and enthusiastic recipe tasters. They have served as great inspiration for me.
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Displaying 1 - 3 of 3 reviews
November 8, 2018
This is the best pickling book I have ever found! Love it!
April 2, 2015
I borrowed this book from the library not realizing it's an earlier version of a book I already own, The Pickled Pantry: From Apples to Zucchini, 185 Recipes for Pickles, Relishes, Chutneys & More. Both books have 150 recipes, but they're not the same. Pickles and Relishes is entirely pickles and relishes, many with just slight variations. The Pickled Pantry has fewer recipes for pickles, but also includes recipes that use your pickles to make something else (pasta, tacos, potato salad...). The Pickled Pantry (2012) is more recent as well as more attractive in its layout and images. But I did find Pickles and Relishes worthwhile for some recipes without sugar, which I'm always looking for. It has a 2002 edition (not shown on Goodreads), so it's more up-to-date than you might think. If you find a great deal on this older book, don't hesitate to pick it up.
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January 6, 2021-originally published in 1983. no photos. i hate cookbooks with no photos.
-so many varieties of cucumber pickles, even no salt pickles, which i wouldnt have thought you could do. sweet pickles, sour pickles, dill, garlic, kosher, curry, ginger.
-all different ways of making those pickles from leaving them on the counter submerged in water or vinegar for 3 days, throwing them in a crock in the basement and just keeping them there, refrigerator pickles, freezer pickles (never heard of!), and regular canning pickles.
-a handy chart in the back of the book - weights and measures, listing the fruit or veggie, and how many it takes to make a pound (or more), and what that yields (in cups) when chopped or sliced or diced. so like one medium head of cauliflower is 1.5 pounds and yields 4 cups florets. 1 pound apples is 6 medium apples, giving 3 cups chopped.
-sadly they want peppers in some form or another in a large portion of these recipes.
-lots and lots of recipes. and each recipe lists the yield/how many jars it makes so you know what you're getting into.
-so many varieties of cucumber pickles, even no salt pickles, which i wouldnt have thought you could do. sweet pickles, sour pickles, dill, garlic, kosher, curry, ginger.
-all different ways of making those pickles from leaving them on the counter submerged in water or vinegar for 3 days, throwing them in a crock in the basement and just keeping them there, refrigerator pickles, freezer pickles (never heard of!), and regular canning pickles.
-a handy chart in the back of the book - weights and measures, listing the fruit or veggie, and how many it takes to make a pound (or more), and what that yields (in cups) when chopped or sliced or diced. so like one medium head of cauliflower is 1.5 pounds and yields 4 cups florets. 1 pound apples is 6 medium apples, giving 3 cups chopped.
-sadly they want peppers in some form or another in a large portion of these recipes.
-lots and lots of recipes. and each recipe lists the yield/how many jars it makes so you know what you're getting into.
Displaying 1 - 3 of 3 reviews