Quick Pickles

Quick pickles are not fermented. Quick pickles are made from fresh fruits and vegetables. Vinegar, sugar and spices are added. Then the pickles are pasteurized. Pickled cucumbers don't require much introduction, glass jars filled with different cucumber types stand on shelves in each supermarket. Billions of hamburgers are sold every year by fast food franchises and they contain a slice of a pickle inside. Canned pickles are subsequently pasteurized which eliminates oxygen by creating a vacuum inside the jar. This prevents molds and yeasts from growing. It also destroys tissue softening enzymes which create soft pickles.

Quick pickling requires at least as much vinegar as other liquids. For pickling purpose brine, fruit or vegetable juice are all considered water and must be matched with an equal amount (or more) of vinegar. Acidity and the following pasteurizing step are the main safety precautions against pathogens so the amount of salt can now be decreased. According to USA standards, when the food is acidified to pH 4.6, the pathogenic bacteria spores cannot produce toxins.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs