Preserving Seasonal Food: Quick Pickling Workshop

Learn the fast-pickle method to reduce food waste, boost flavor, and enjoy fresh-tasting produce! We cannot guarantee the kitchen space or prepared food is allergen-free. Note: This is a registered program with limited space. If you are registered and haven't arrived within 5 minutes of start time, we may offer your spot to someone else. Thank you for your understanding. The Preserving Seasonal Food, quick pickling workshop is a hands-on workshop that teaches you how to turn fresh fruits and vegetables into crisp, flavorful refrigerator pickles using a simple hot vinegar brine. In partnership with The Indigenous Network. At the workshop participants will learn: • The Science of Brine: Understand safe acid ratios using 5% acidity vinegar (white or apple cider), water, salt, and sugar • Produce Selection: Pick the best firm vegetables (cucumbers, carrots, red onions, radishes) and fruits for quick results • Flavor Customization: Mix and match fresh herbs, garlic, ginger, and whole spices • Storage Rules: Master refrigerator storage and safe consumption timelines