September: We Can Pickle That!

My boyfriend received a book for his birthday called “Wild Fermentation: the Flavor, Nutrition and Craft of Live-Culture Foods.” Since then, our house has transformed into pickle-making central! His first batch turned out better than expected, so we’re stepping it up a notch by buying pickling cucumbers and experimenting with types of brine, spiciness levels and chilled vs. pantry pickling.

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