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Piquant, Pungent, Puckery…Perfect! Celebrate National Pickle Day

November 14th is National Pickle Day, and to help you celebrate we’ve put a selection of books on sale full of pickling and preserving recipes that range from simple, dill-scented cucumber pickles to funky, lacto-fermented salsa, and much more.

Pickling is an ancient method of preserving fresh food — especially vegetables. Salts draw out moisture and encourage bacteria that turn things tangy instead of terrible.

Your growing season is probably over by now (except for you lucky warm-climate readers whom we here in Vermont have already started to envy, and will not stop until mud season dries up next May!) but if you put up some pickles this summer they’re probably perfect by now.

So pop open a mason jar of dilly beans or a can of corn relish and peruse our pick of pickling books! All of the books below will be on sale until November 20.
Reg. Price: $39.95 Sale Price: $25.97
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World Sandor Ellix Katz has been called many things, fermentation guru, “Sandorkraut”, cultural revivalist — and Prince of Pickles. The Art of Fermentation, Sandor Katz’s encyclopedic and inspiring guide to all things tangy and alive, will teach you everything you need to know about pickles and other ferments. If you live in Portland, Oregon, head down to Powell’s tomorrow to meet the prince in person! More information on this National Pickle Day event, here. .
Preserving Food
Reg. Price: $25.00 Sale Price: $18.75
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is 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. .
WF cover image
Reg. Price: $34.95 Sale Price: $22.72
Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm Is the produce aisle seeming a little too tame lately? Mass-produced tomatoes with no flavor, kale greens tough from spending days in a truck, the same old broccoli again and again. Wild Flavors delivers exactly what its title promises. Chef Didi Emmons spent a year visiting Eva Sommaripa’s farm, which provides fresh greens, herbs — and vegetables commonly known as weeds — to Boston restaurants. Calaminth, purslane, arugula flowers? Pure, yummy magic. .
Glorious Glut cover image
Reg. Price: $24.95 Sale Price: $18.71
Making the Most of Your Glorious Glut: Cooking, Storing, Freezing, Drying & Preserving Your Garden Produce Making the most of your Glorious Glut is the answer to the perennial problem of an over-abundance of wonderful fruit and vegetables. From cucumbers to spinach, tomatoes to runner beans or blackcurrants to plums, most gardeners will recognize the sinking feeling that creeps over you when you realize you have had such a good harvest that you cannot actually face picking, cooking or eating any more. Even if you haven’t grown them yourself, it is easy to end up with too many fruits or vegetables after just one visit to the local pick-your-own center or a trip to a country hedgerow. . (Photo Credit: Steve Adams, via Julia Usher)


Recipe: Berenjena Torre – Eggplant Tower with Pepper Jam

From The Healthy Bones Nutrition Plan and Cookbook by Dr. Laura Kelly and Helen Bryman KellyThe Healthy Bones Nutrition Plan and Cookbook includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts.The authors also explain how to make staple ingredients such as ghee and […] Read More

Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More
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