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Pickles, Relishes, and Chutneys: Quick, Easy, and Safe Recipes
Pickles Relishes and Chutneys Quick Easy and Safe Recipes Author:Christine C. Groppe and George K. York The pickles and relishes included in the first section of this pamphlet take only a short time to prepare. Vinegar is used to preserve the pickles instead of the lactic acid formed by the fermentaton of vegetables in the long term brining and curing process. In this way pickles are made in a day rather than by the long, laborious process of soak... more »ing vegetables in brine for two weeks. Pickles preserved in vinegar may not be quite as crisp, but they have a similar flavor and color.
Procedures for fermented pickles and pickles stored in salt brine are given in the second section of this pamphlet. These procedures require several weeks to several months for brining and curing. The advantage of these methods is primarily the distinctive flavors of the pickles resulting from the fermentation of the lactic acid bacteria.« less