Say the word, "pickle," and your mouth responds. The salty-sour taste of a pickle satisfies some intangible need while adding plenty of pizzazz to a plate. Pickles come in many forms - nearly any fruit or vegetable can be pickled into your new favorite.

IN THIS ISSUE, we feature the simplicity of making your own small batches of pickles and "putting them by" for the long winter ahead. Pickling is a great starting point for learning about preserving and canning. It's easier than you think! Not canning this year? We've included many ideas for enjoying pickles wherever you find them!

AUGUST CLASSES:

MORE CLASSES in SEPTEMBER:

Summer picnics, when we're eating sour or hot-sour pickles are about the only time we don't mind being called a "sourpuss". Smile, and reach for another pickle.