The Designer Gardens

Pickling is a diverse and delicious way of preserving the local bounty.  While most people think of the kosher dills at the grocery store, there is actually a wide variety of methods when it comes to pickled vegetables.  This class will delve into the rich cultural history of pickling while providing students with the foundations to start preserving at home. 

Some methods we will cover in class:    - Basic vinegar pickles    – Tsukemono (Japanese pickled vegetables)    – Sauerkraut    – Lactic fermentation    – Spice mixes and custom blending

We will cover preservation basics, equipment, food safety issues and variations on basic recipes.  The workshop will feature home canning techniques as well as fermentation-pickling for long-term storage.  Each student will have the opportunity to get hands-on in the kitchen as well as take home some of the fabulous recipes we’ll make in class.

ADVANCED REGISTRATION IS REQUIRED

Available Dates:    – Sunday, January 23, 2011  (Noon – 4pm, $95) SOLD OUT    – Saturday, April 23, 2011 (Noon – 4pm, $95) SOLD OUT    – Saturday, July 9, 2011 (Noon – 4pm, $95)

 ——————————

If the workshop dates don’t work for you, if the class is full, or if you’d like to request that another class be added, please email us at loveapplefarms@gmail.com to let us know and we’ll do our best to accommodate you.

Love Apple Farms gift certificates can be used toward classes, seedlings and merchandise and are available for purchase here.

Check out other classes at Love Apple Farms by clicking here.

Similar Posts:

• Home Preserving: The Basics
• Home Preserving: The Basics
• In the Kitchen with Chez Pim:
  Day-Off Dinners with David Kinch
• Advanced Cheese-Making
• The Kitchen Pantry with Manresa’s Jacob Pilarski