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Review by Debbie Mazo


With recorded usage in Asia, ancient Egypt and Greece, pickles have been around for over 4,000 years. The first vegetables to be pickled were cucumbers, brought to the Tigris Valley from India where they were preserved in pots and then eaten. Stop by Picklenet, and you'll rediscover the lost art of pickling.

If your childhood memories of making pickles involved mixing complicated solutions and boiling glass jars for what seemed like hours, think again. At Picklenet, you'll learn that pickling today can be quick and easy if you know the tricks of the trade. With all the basic information you'll need to know including the best ingredients and equipment to use, Picklenet serves up guidelines for most pickling procedures.

For example, check out the Preparation section under Getting Started to learn the details when it comes to salting vegetables to extract excess moisture. Depending on your recipe, you may need to dry-salt or wet-salt your vegetables. For dry-salting, place vegetables in a non-metallic bowl, cover with salt and leave overnight, stirring occasionally. For wet-salting, pour a brine solution over vegetables and then leave them to soak overnight, again stirring occasionally.

Pickles have come a long way from their garnish status. At Picklenet, you can browse over 85 recipes offering both classic and contemporary pickles. For effortless pickles, try the Cabbage and Carrot Pickle served alongside grilled meats. To use up excess fruits and vegetables stocked in your refrigerator, prepare a fresh-tasting Bread and Butter Relish. If you're looking for something more exotic, Picklenet offers recipes from around the world like Pickled Mushroom Tapas or Thai Pickled Radishes. with recipes updated monthly, you'll need to check back often for even more selections.

If you're a beginner when it comes to pickling, never fear. Picklenet features a resident pickling expert always on hand to answer any queries you might have. Or, you can check out a pickle exchange where pickle lovers swap tips and recipes. Whether you're new to pickling or just want to pick up where you left off, Picklenet is a handy guide with all the tools you'll need to get pickling this summer.


About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for FoodWine since 1997. You can contact her at djmbc@[email-address-removed].

Copyright © 2001, Debbie Mazo. All rights reserved.


    April 2001



This page created April 2001