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. In this demonstration, attendees will learn three distinct ways to make pickled vegetables. First, Emily will demonstrate how to make refrigerator pickles, the easiest and most straightforward method. Second, Emily will explain how to pickle vegetables in a vinegar brine and can them for shelf-stability - addressing safety concerns as well as what equipment guests will need to begin their home food preservation journey. Lastly, Emily will teach the guests how to ferment vegetables using the alchemy of salt and time to create healthy and delicious foods - like kosher dill pickles and sauerkraut - that contain probiotics to support gut health and the immune system. 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.
DTSTART;TZID=America/Chicago:20260812T183000 DTEND;TZID=America/Chicago:20260812T193000 SUMMARY:Pickling Three Ways URL;VALUE=URI:/pickling-three-ways-0 END:VEVENT END:VCALENDAR