WELCOME TO OUR KITCHEN: We're talking about pickles!

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!