Artwork
iconShare
 
Manage episode 479774305 series 1895781
Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Pickles. Sounds easy, right? But pickles and pickling are more complicated than you might expect.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks . . . plus a new one out this summer: COLD CANNING. Small-batch canning without a steam or pressure canner, everything designed to make a few jars for the fridge or freezer. If you'd like a copy, you can buy one with this link.

We've got lots of pickles in our new books, so we'd like to talk more about what a pickle is: what it was traditionally, what it now is, and the ways we've created to simplify the process of making pickles.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:11] Our one-minute cooking tip: Don't confuse salt and soy sauce.

[03:21] All about pickles: traditional, room-temp, lacto-fermentation; short-cut, counter-to-fridge fermentation; and refrigerator pickling.

[26:17] What’s making us happy in food this week: Black lava salt bagels and black berry conserve!

  continue reading

347 episodes