Featuring Elle Jensen of Pickelles.
Pickling is the 4000-year-old process of preserving food – historically cucumbers – in a salt water solution. Today, however, people are trying new and exciting pickles, like watermelon rinds, beans and lots more. Learn the fundamentals of pickling in this hands-on class, where you’ll learn about the various types of pickling, like vinegar (rice, wine, white, apple, etc.) & fermenting (salt vs. whey). As you learn about separating dairy into curds and whey, you will not only learn how to secure the whey to use for pickling, but also how to make cream cheese! Finally, the class will make and jar some pickles of your own to take home. With the tools you learn in this class, you’ll be well on your way to pickling creativity, and maybe even cheese making.
6-8:30pm $45 (minimum 8, maximum 16)
