Harvest Preservation: In a Pickle! with Andrea Chesman (4 Part Series)
Sunday, September 10, 2017 (All day) to Monday, September 11, 2017 (All day)
Pickles haven’t changed over the years, but our interest in pickles has. For every pickler who just wants recipes to deal with garden excess (think: dilly beans, dilled cucumber chips, and chow-chow), there are picklers who are interested in exploring traditional ways vegetables and fruits are pickled in other cuisines, as in kimchis and curtido. In this hands-on two-day class, we will learn to preserve a taste of summer in old-fashioned vinegar-brined and fermented pickles and krauts, exploring both the basics and some intriguing variations from around the world. Learn how to preserve pickles and relishes for long-term storage in a boiling water bath or atmospheric steam canner. Freezer and refrigerator pickles and quick Japanese pickles will also be covered and pickles made by different processes will be sampled.