pickles workshop – a hands-on experience

Pickles is one of my favorite words to say-it always brings a smile to my face. It is not just the way it sounds, but that it represents age old techniques the world over of preserving the summer bounty. Not only preserving food but adding a variety of flavors; salty, sour, sweet or spicy! Plus, pickles are used to quickly and easily add pizzazz to any dish! This workshop will start off with an in depth discussion about various food preservation techniques packed with information that will give you confidence in the safety of your pickles. We then head to the kitchen and get to work on three different recipes.

Crunchy Sour Dills: A New York Classic, the deli style pickle. Naturally fermented over time in a sea salt brine. They’re alive and raw!

Sweet Bread and Butters: A sliced mix of cucumbers and onions, sweetened to perfection in vinegar brine then canned in a hot water bath. Careful you don’t finish the whole jar!

Dilly Beans or Cumin Green Beans: Choose which way you would like to spice them! These are vinegar brined in a hot water bath and we will show you how to keep them crunchy!

Sign up Now! Limited space available.