Product Description
Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. From the team behind the wildly popular Thrill of the Grill comes Quick Pickles: Easy Recipes with Big Flavor. Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Great, healthy snacks-think of them as the salsa of the new millennium-they'll keep for several weeks in the refrigerator (although, once tasted, they are impossible to resist). How about some Old-Fashioned Bread & Butter Pickles, the newly popular Korean kimchee, or something more unusual like Mango Pickles with Scorched Mustard Seeds? With handy tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there's more than a peck of pickles in this tangy collection.
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Quick Pickles: Easy Recipes for Big Flavor
- Paperback: 156 pages
- Publisher: Chronicle Books; 2001-03-01
- Label: Chronicle Books
- Studio: Chronicle Books
- ISBN: 0811830152
- Average Customer Review:
 based on 8 reviews
- Sales Rank in Books: #611132
Avg. Customer Review:
0 of 1 people found the following review helpful:
Customer Rating: 
Summary: Pickle recipe book 2007-12-26
Comment: This is a great book on simple pickle recipes started by a New England Chef/Restauranteur and a friend of his. Makes a great gift and has nice pitures of the products.
1 of 1 people found the following review helpful:
Customer Rating:
Summary: The Dan George Pickle Extroadinaire 2007-06-29
Comment: I've known Dan, the pickle man, for over 30 years yet didn't know of his quest for the perfect pickle until about 10 years ago when I returned to the area of my childhood and dined at the Back Eddy (formerly Moby Dick's before it moved across the street).
It was at the Back Eddy that a waiting-for-dinner appetizer of Dan George pickles was brought to our table. Inquiring of the staff as to which Dan George was the creator of this wonderful delight I soon realized this Dan George was the same Dan George I had known for many years.
I have an enormous respect for Dan, the lawyer, the advocate for the poor, the advocate for social justice and the best darn pickle maker out there.
Fortunately, I have one of his recipes (courtesy New Bedford Standard Times) and have made an effort to ensure that Dan George pickles go to the same parties that I do. They are a true winner. Thanks, Dan
0 of 1 people found the following review helpful:
Customer Rating: 
Summary: pickles 2007-02-05
Comment: I haven't made much out of this book yet, the marinated roasted peppers I thought were very good. The recipes look good and most of them look simple enough. Alot of different ideas, which I am looking forward to trying.
14 of 15 people found the following review helpful:
Customer Rating:
Summary: Excellent One Subject Book by Great Team. Recommended 2004-06-09
Comment: I think I would enjoy a book from Chris Schlesinger and Doc Willoughby on just about any culinary subject, based on their excellent `How to Cook Meat' and even more so on this tasty little book `Quick Pickles' on what may loosely be described as refrigerator pickles, as no heat-based preservation techniques are involved. I should note that while Schlesinger and Willoughby are certainly the big names on this briny marquee, the third author, Dan George, is probably the most important contributor of content. George is a lawyer by training, but his real passion and skill is in cooking, especially in cooking pickles. In addition to his role as a litigator, he is billed as the `pickle chef' for Schlesinger's restaurant `Back Eddy' in Westport, Massachusetts where pickled this, that, and the other thing are a big feature of the cuisine. What this means is that this book is not the result of Schlesinger and Willoughby's wanting to make a fast buck by attaching their name to a book about a subject on which they have no expertise.As revealed in the introduction, pickling, at least some of the most traditional pickling techniques, belongs to two venerable culinary traditions. The first and more important theme is that of methods used to preserve food before the advent of mechanical refrigeration. In this vein, pickling vegetables joins curing meats with salt and preserving foods by drying as a means of retarding spoilage by bacteria. That most of these techniques are still in use is a testament to the fact that they are also methods for enhancing flavor by removing water and adding salt or vinegar or both to the food. The second theme is that as a method for preparing foods, pickling is in the same class of techniques as the baking of artisinal breads, beer making, vinegar making, and cheesemaking. All these techniques involve fermentation of sugars or starches into alcohol or acetic acid by the action of yeasts or other microorganisms. This means that in spite of the title `Quick Pickles', pickling procedures simply proceed at a much slower pace than a roast, sautee, braise, or even a marinade. Some recipes may take hours, but others, especially those involve fermentation often need days. One big surprise is in the number of different pickling subjects and methods. There is a lot more here than dill pickles and Kimchee. The chapters of recipes are: Fresh vegetable pickles where the stars are cucumber, chiles, corn, onions, zucchini, cabbage, carrots, tomatoes beets, squash, and turnips. The authors do not cover gherkins or cornichons as the vegetables on which these pickles are made are simply not grown in this country. Pity. Fresh Fruit Pickles, the most common of which are from watermelon and rhubarb. It is more surprising to see pickles made of grapes, peaches, citrus fruits, pineapple, and mango. The secret to pickling soft fruits seems to be in the use of balsamic vinegar, soy sauce, sugar, and spirits, preferably bourbon. Fermented Pickles, like breads raised with natural yeasts, are the artisinal versions of pickles. This is the land of Kimchee and sour pickles and procedures that run for many days. These are the pickles you fish out of great wine barrels in 19th century general stores. Oil Pickles are the big surprise in this book. The most familiar oil pickled products to western palates are olives done in a North African style. The true star of this chapter is the technique that comes from India. The famous spice mixes of India such as garum masala plus lots of mustard, garlic, and chiles are heavily used here. Greece and the Middle East are other sources of oil pickles. Pantry Pickles give us many of the recipes we are most likely to expect in this book, including purple pickled eggs, pickled horseradish, and pickled cherry peppers. Some recipes produce interesting edibles in a few minutes, but all give better results after a few days. It is just a little surprising that after presenting both East Indian and Pennsylvania Dutch specialities, there is no mention in the book of either chutneys or chow chow or any other pickle relish for that matter. I do not think this is a weakness in the book, but it should temper buyer's expectations by knowing they will need to find a book on relishes to get recipes for these preparations. While this book offers great recipes, great background, and great applications for pickles, it also happens to be a great book to read. I suspect the Schlesinger and Willoughby team is so successful in it's combining a very talented chef with a very talented culinary journalist. It also does not hurt to have the inspiration of a passionate pickle chef. Highly recommended recipes that are easier than you may expect, but do not be surprised at the need for one or more days for the products to reach their best taste.
8 of 8 people found the following review helpful:
Customer Rating:
Summary: Love the book, hate the binding... 2003-11-17
Comment: I love this book, the recipes are easy and fun to make, although I agree with a previous review that many of these recipes will require experimentation to adjust the flavors to your own personal tastes as many of the recipes are quite intense. I also had the same problem with the binding as another reader - the book basically fell apart almost immediately. I really hope that this problem has been or will be addressed in any additional print editions.
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Quick Pickles: Easy Recipes for Big Flavor
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