16 Sterling Drive
Craftsbury Common, VT
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.