…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.|