In a Pickle: pickling for sweets and sours
everyone loves a pickle. whether it is to preserve food or create a tasty treat, pickles can be found in cuisines across the world. come learn how to make your own! we'll discuss pickling processes (fermentation and vinegar), varieties, brine and storage. there will be taste tests and a chance to make your own dilly beans to take home.
details
- when: sunday, april 19th, 2009, from 2:05 pm - 3:35 pm
- to attend: Please see the info page for more information on attending any of the workshops at the 2009 Boston Skillshare.
- facilitated by: amy and andi
lesson plan
*people intros - names and a favorite pickle memory
*pickle intros - definitions, vinegar vs ferment, some visuals, what to pickle
*fermentation discussion - what it is, how it works, list of key ingredients/equipment, making classic dill cucumber pickles: supplies needed, where to get it all, the process, storing, fermentation resources; with demo hopefully
*vinegar pickle discussion - what it is, how it works, list of key ingredients/equipment, the process, storing (canning vs going in the fridge... "fridge pickles"), pickle resources; with demo of dilly beans.
*all about brine - how to be flexible, complementary herbs and spices, experimenting
*test testaroos - homemade and store-bought pickle samples
*pickle practicum - everyone makes some fridge pickles to go!
facilitator experience
andi and amy have been eating pickles for decades. they have recently begun experimenting with their own fermented and refridgerator pickles, producing some super tasty items and some learn-from-your-mistakes pickles.
intended audience
adventurous people wishing to produce their own pickles
other resources suggested by the facilitator
coming soon