Pickle Workshop

In this class, you will learn how to preserve food with fermentation using seasonal veggies and farm-fresh herbs. Pickling is a great way to preserve your summer's bounty, as well as add extra flavor and nutrition to your produce. You will learn how to make both vinegar and brine (lacto-fermented) pickles. Enjoy a jar of organic pickles and directions to take home with you.
Topics include:
-brief overview of fermentation and health
-the difference between vinegar and lacto-fermented pickles
-visiting our ingredients in the field
-how to make two different classes of pickles
-combining herbs for flavor

For any questions, please email jac.kellner@rcdsandiego.org

Disclaimer: Class size is limited to ensure maximum participation. Acceptance into the class is on a first paid/first served basis. Once we are sold out, we can't guarantee a place in the class. Walk-up purchases the day of class will incur an additional $5 charge, so make sure you purchase by 11:30PM the night before class! Space or class materials are not guaranteed if you have not purchased a ticket online.

Come prepared:
Dress for a farm, which includes: sun hat, closed toe shoes, bring a refillable water bottle (can refill at the farm), sunscreen, and comfortable clothes