Pickling Three Ways

Join food preservation expert and cookbook author Emily Paster to learn how to transform vegetables into pickles and preserve them using both fermentation and water-bath canning. Samples will be available for attendees.

Emily will demonstrate three ways to make pickled vegetables: quick or refrigerator pickles, shelf-stable pickling in a vinegar brine using the water-bath canning method, and fermenting vegetables using the alchemy of salt and time to create healthy and delicious foods. Homemade pickles make wonderful gifts, help prevent food waste and enable us to eat more locally and seasonally all year long. This class is perfect for gardeners, as well as farmers’ market and CSA shoppers.