Quick Pickling with Maleah Farr

Quick Pickling involves selecting fresh vegetables to submerge in a salty, vinegary brine. Quick pickling is different from fermentation and canning, which are practices that can preserve food for a long period of time. Quick pickles can last in the fridge for 2 months. One can choose to pickle almost any vegetable. Some popular and foolproof choices are cucumbers, green beans, carrots, and onions. You can flavor your brine with spices and herbs of your choosing, for example, some garlic cloves, peppercorns, and dill.

Participants will create their own quick pickled vegetables to take home and enjoy a sample meal including the featured pickled options.

This workshop is FREE and open to the public. A suggested donation of $5-$10 is appreciated.