The Pickled Pantry by Andrea Chesman

The Pickled Pantry by Andrea Chesman

This book came out in 2012 (It's an oldie, but goodie) - and the subtitle is From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More.

Well, this is one of my favorite books. I use this every single summer.

And I love what the publisher says here about Andrea's book. They write

Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit.

Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners.

With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.

Imagine a pantry overflowing with jars of vibrant hues, each one a testament to your culinary prowess. The Pickled Pantry by Andrea Chesman is your guide to transforming ordinary produce into extraordinary preserves.

This delightful tome is more than just a cookbook; it's an invitation to embark on a flavor-filled journey that will have you channeling your inner Downton Abbey lady.

Andrea's writing is a delightful blend of wit, wisdom, and practical advice. She's the kind of friend who's always there with a recipe and a comforting laugh. Whether you're a seasoned pickler or a curious beginner, her clear explanations and humorous anecdotes will have you reaching for your Mason jars in no time.

From tangy sauerkraut to sweet and spicy pickles, The Pickled Pantry offers a wide variety of recipes to suit every taste. Andrea's innovative twists on classic preserves will have you experimenting with new flavors and surprising your guests with your culinary flair.

So, gather your produce, sharpen your knives, and prepare to embark on a pickling adventure that will make you feel like a true domestic goddess. With The Pickled Pantry as your guide, you'll create pantry staples that are as beautiful as they are delicious.

And I can tell you from experience that when the pandemic hit, and we had that first year of everybody rushing to garden, Andrea's book was a go-to resource for so many people as they were dealing with their first garden harvest.

Now I thought I'd walk you through the table of contents because that helps you understand Andrea's book's structure. This is really a book about pickling.

Other items and other recipes are covered here, but this is primarily a pickle resource.

So, what is covered here is:

1 All About Pickling, page 10
2 Fermented Pickles, page 34
3 Single Jar Pickles, page 72
4 Big-Harvest Fresh-Pack Pickles, page 122
5 Salsas, Relishes, Chutneys page, 148 (This is one of my most dog-eared sections in this book.)
6 Refrigerator & Freezer Pickles, page 202
7 Recipes for Enjoying Homemade Pickles, page 236

I also wanted to share just a little bit about what Andrea wrote in the introduction to this book because you'll get a little glimpse of her marvelous sense of humor. She wrote this in the introduction.

Naturally, I wanted to pack all that freshly harvested goodness into jars to preserve it for the coming winter.

I asked my grandmother how she made her pickles.

My grandmother was not a woman enthralled by the domestic arts, nor was she overly chatty.

She told me to put cucumbers and dill in a crock, cover them with water, then add enough salt so "it's just before you gag."

Well, that sounds like my mom.

That's exactly how my mom tells me how to make our family recipes, so, that made me smile.

Now, the other story I wanted to share with you is this fantastic idea that Andrea created for sharing your pickle bounty.

If you're part of a garden club or a group of gardeners in your neighborhood, maybe you can pool your resources regarding canning time.

I had the opportunity to collect pickle recipes and gather them together for a book. It began with a "pickle barter party."

Because so many traditional recipes yielded seven or nine jars of pickles (a boiling-water-bath canner load), I thought it would be a great idea to swap jars of home-canned pickles the same way people swap cookies at Christmastime.

My friends were all fellow back-to-the-landers, and preserving food by canning, pickling, and freezing was part of the lifestyle.

Today's urban food swaps accomplish much the same thing.

Great idea. Isn't that? And it's such a fun thing to do this summer.

And here's what Andrea says about pickle preferences - and this is so true - especially if you have kids.

What I learned as I tasted my way through batch after batch of pickles is that preferences vary widely. For some people, no pickle is too sweet; others hate garlic. But inevitably, there is perfect pickle for every taste. It just requires collecting and inventing many, many recipes.

Over the years, I've watched many trends and pickle making And in the 1970s, just like today, many people rediscovered, pickle making as they moved back to the land.

And so what's old is new again.

Well, I tell you what; you could do a lot worse than having Andrea Chessman as your pickling guide.

This is a hefty book. It is 304 pages of pickling everything - from cucumbers (so that you can make your dills, your half-sours, your bread-and-butters) to other vegetables (everything from carrots to rhubarb cabbage, to even pineapple.)

The bottom line here is you can pickle it - and that's Andrea's favorite saying.

Luckily, Andrea's book is now ubiquitous because it has been around for a decade.

You can get a copy of The Pickled Pantry by Andrea Chesman and support the show using the Amazon link in today's show notes for around $8.

By the way, if you have a family reunion to go to or you just want to have a little family picnic, this would be a lovely hostess gift. It's so sweet, and that cover is adorable.