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The Art of Pickling

pickled green beans

When it comes to the delicious world of pickling, dill cucumbers are just the tip of the iceberg. Join Kelly McVicker, founder of McVicker Pickles, as you dive into the history of food preservation before getting hands-on with seasonal veggies to pickle your own jar. While you work, Kelly overviews flavor combinations, how to experiment with recipes without compromising safety, and how to incorporate pickled goods into your meals. This class also covers the water-bath canning method, teaching you how to preserve pickles, jams and other goodies for shelf storage. You'll leave class with two types of pickled vegetables, plus a list of resources and recipes to ensure that you can repeat this process at home. Students are encouraged to bring a knife they're comfortable using (optional). Lab Fee: $5 payable to instructor. 

Fee-based class. Click here to register.

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