Pickling: The traditional, easy, probiotic method

Old fashioned deli pickles can't be beat. They are easy to make, full of flavor and health promoting probiotics. Join us in the Saxe room to learn how to make them at home the easy way!

Learn to make fermented vegetables including dill pickles and other seasonal vegetables. There will be a short discussion on the benefits of fermented foods before we jump into taste testing dill pickles and other ferments. Attendees will take home recipes and instructions on dry salt fermenting and brining. 

Presenter Rivka Schwartz studied herbal medicine in New England and is certified as a wellness coach by the Mayo clinic. After becoming a mother, she focused on the importance of diet and how food can be used to promote health for her own family. Using her knowledge and years of experience, she shares the recipes she uses in her own home to make fermented foods that not only promote the health of our microbiome but are easy to make and delicious!

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Thank you to our summer programming sponsors: Cornerstone Bank, Country Bank, Price Chopper Golub Foundation, AllOne Credit Union, bankHometown, Bob’s Discount Furniture, UniBank, Friends of the Worcester Public Library, and Worcester Public Library Foundation.