Chelsea Green Publishing

Chelsea Green Blog

National Pickle Month is Off to a Sour Start

…And for this holiday, that’s a good thing!

July is the perfect time to celebrate pickles. Their tangy zing and refreshing crunch go great with steamy evenings out by the grill, or as a garnish to a dish of cold quinoa and veggies when it’s too hot to cook. If you’re a gardener you might be drowning in cucumbers or green beans by now too, and pickling is one of the best ways to preserve the beauty and nutrition of the growing season on into the winter.

This week we’re putting our very best books on pickles and other zesty, fermented methods of preserving fresh vegetables on sale, and we’ll be sharing pickle recipes for the rest of the month too. Join our Facebook community to be the first to know when we spill the dilly bean tips and kimchi checklists!

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz, Foreword by Michael Pollan Simply put, the most comprehensive guide to do-it-yourself home fermentation ever published. Required reading for any aspiring prince or princess of pickles.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz The first cookbook to widely explore the culinary magic of fermentation, this book offers simple, step-by-step instructions for a range of foods from sour pickles to yogurt to beer.
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Terre Vivante A book that goes back to the future — celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Making the Most of Your Glorious Glut: Cooking, Storing, Freezing, Drying & Preserving Your Garden Produce by Jackie Sherman What do you do when life gives you bushels of beans? Pickle them, of course! Recipes for using fresh produce in new and exciting ways, plus how to pickle, preserve, dry, bottle and juice all your surplus fruit and vegetables so that they can be enjoyed throughout the year.
Books on sale for 25% off until July 16.

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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