Episode 24: Preserve and Pickle Everything (but Not Quinoa)
It’s late August: You’re supposed to be making lots of jams, and pickles, and other jarred things, right? Right. But, it’s okay if you’re a preserving newbie. Senior food editor Alison Roman guides senior editor Julia Kramer through the basics (and more advanced stuff too, like fermentation) of how to make fruits and vegetables last way beyond summer.
Stay tuned for the lightning round in which Roman details which foods should and should not be pickled (don’t even try quinoa).