Introduction to Pickling and Preserving Class

Join our introduction to Pickling and Preserving class and learn how to transform fresh produce into delicious, long-lasting treats!

Whether you’re a total beginner or looking to refine your skills, this hands-on workshop will teach you the basics of canning, fermenting, and safely storing your homemade creations.

This class will provide you with an in-depth knowledge of fermentation and pickling. Together we can make pickled cucumbers, Korean kimchi, German sauerkraut, and Moroccan preserved lemons to illustrate pickling techniques from different cultures From crisp dill pickled cucumbers, pears, gherkins or beetroots or liquor pickles, to quick fruit berry compotes and fruit chutneys, moving onto spices and herbs used and how to salt the vegetables to be pickled.

You'll leave class with jars of everything you've made, along with the knowledge necessary to pickle ingredients at home safely and creatively, as well as how to incorporate them into your diet to add a bit of zing and lots of valuable nutrition to any meal.

And if there is time we will be looking into Chimichurri, Chermoula and hard Chutneys. You’ll master techniques and leave with your own tasty preserves.

What’s Included?

• Learn the basics of pickling, canning, fermenting, and safe storage
• Make dill pickles, fruit compotes, chutneys, and liquor pickles
• Explore herbs, spices, and salting techniques for pickling
• Take home your own jars of homemade preserves