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Rating: 
Summary: Best pickling book I've found and I've seen a lot!
Review: A very well done book with recipes from Germany, Russia, Korea and many others countries as well as the USA. The best I've found with the most recipes.
Rating:
Summary: A "Must Have" for your cookbook library!
Review: As a volunteer educator of food preservation, specializing in pickling and sauerkraut for the state extension service, I highly recommend this book to anyone who wants to learn the art of pickling, or the experienced "pickler" who wants to try new recipes! The recipes are accurate and easy to follow and the ingredients are readily available. The author includes a large variety of different types of pickles, and different fruits/vegetables that you probably wouldn't have thought of pickling. One of the best all around pickling books that I have seen, and I have quite a library of cookbooks!
Rating:
Summary: Wonderful.
Review: I am a culinary student, and discovered this book in my library, (researching a paper on watermelon pickles) and found not one, but -3- recipes, I also enjoyed the 'commentary' giving information on the recipe and customs/triviata. Very very well done- so much so that I came to amazon.com to purchase a copy for home!
Rating:
Summary: Doesn't Leave You In A Pickle
Review: I am on an eternal quest for resources I can use for pickling, and I found this book right to the point. Pickling can seem scary, and it is the responsibility of the book author to make it seem less so. Linda Ziedrich covers the essentials with professional focus, enough so that I've gone out and begun my pickling career, instead of just having a pretty book on the shelf about the subject.Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com
Rating:
Summary: A "Must Have" for your cookbook library!
Review: I love this cookbook! Right now my garden is full to overflowing with ripening veggies and for the last few years that I've had this cookbook, I've worn it out this time of year. Why do I love it? The recipes have proven to be very reliable and by that I mean that every recipe I've tried from it has not needed much if any 'fine tuning' and the results have been consistently terrific. I hate it when a cookbook includes too many exotic ingredients that are hard to find in my very rural area, and the only thing I've found difficult to obtain that this book calls for is white wine vinegar. I've solved that problem by asking the nearest grocer to order a case for me! I use so many of the recipes in this book that I'll easily use a case in a year or two. Favorites from the book? The Szechuan Vegetable pickle recipe that lets me take a variety of our produce and layer them together with a simple salt/water/spices mixture, leave at room temp and then store in refrigerator. They get better and better and are super served as a side dish with rice. I've also got to give rave reviews to the fruit pickle recipes. The sweetness and depth of flavor of the pickled pears and other fruit are a real treat to add to holiday meals. I just harvested lots of winter squash and will begin making the sweet pickled pumpkin and squash recipe today. Pickling and preserving are truly fulfilling acts and thanks to this great book, they are also easy and delicious. If you've never pickled anything, this book won't confuse you with anything but the simple basics of preserving. If you are a seasoned preserver, you'll find some wonderful new ways to keep that harvest.
Rating:
Summary: Reliable Recipes! Not too Exotic!
Review: I love this cookbook! Right now my garden is full to overflowing with ripening veggies and for the last few years that I've had this cookbook, I've worn it out this time of year. Why do I love it? The recipes have proven to be very reliable and by that I mean that every recipe I've tried from it has not needed much if any 'fine tuning' and the results have been consistently terrific. I hate it when a cookbook includes too many exotic ingredients that are hard to find in my very rural area, and the only thing I've found difficult to obtain that this book calls for is white wine vinegar. I've solved that problem by asking the nearest grocer to order a case for me! I use so many of the recipes in this book that I'll easily use a case in a year or two. Favorites from the book? The Szechuan Vegetable pickle recipe that lets me take a variety of our produce and layer them together with a simple salt/water/spices mixture, leave at room temp and then store in refrigerator. They get better and better and are super served as a side dish with rice. I've also got to give rave reviews to the fruit pickle recipes. The sweetness and depth of flavor of the pickled pears and other fruit are a real treat to add to holiday meals. I just harvested lots of winter squash and will begin making the sweet pickled pumpkin and squash recipe today. Pickling and preserving are truly fulfilling acts and thanks to this great book, they are also easy and delicious. If you've never pickled anything, this book won't confuse you with anything but the simple basics of preserving. If you are a seasoned preserver, you'll find some wonderful new ways to keep that harvest.
Rating:
Summary: Excellent! With great variety.
Review: Linda has brought a wonderful variety of pickling recipes from around the world together in one book. The latest USDA pocedures and processes are used and described in great detail. Which I think is just wonderful. From reading her little notes on these recipes you just know she has tried these recipes her self and you just can't wait to try them out. Just thinking about my next project gets my mouth watering. This is a must have in the preserving kitchen.
Rating:
Summary: Great for small quantities
Review: This is a great book for new pickling ideas, and the quantities are reasonable for trying new things out (you dont need bushels and buckets for most of them. The blueberry preserves and pickles are great, peach chutney is wonderful, and the asparagus is now a family favorite. The home made catsup is a bit of work, but worth it.
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