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The Pickled Pantry

We're in a (very good) pickle.

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This book caters to beginners and experienced picklers and canners -- author Andrea Chesma expertly guides you through the basics and focuses on low-fuss methods.

But even if you've dabbled in pickling before (go you!), you'll find the very good recipes (salt-cured dilly beans, rosemary onion confit, and tomato relish to name a few) useful, as well as the elements on large-batch canning.

Sourced from: Mountain Feed and Farm Supply

Photography by James Ransom.

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