The pickle. Probably best known to most as a crunchy, vinegary burst of brightness in an otherwise rich meal, actually represents a fascinating chapter in our collective culinary history. Beyond being that delicious addition to any respectable burger, the pickle is actually a testament to the transformative power of fermentation, a biological process that not only extends the life of our food but also imbues it with surprising complexity. By harnessing the power of good bacteria, pickling has allowed humankind to savor the summer bounty well into the colder months. This week is an ode to pickling.


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