Program

Old fashioned pickles can't be beat. They are easy to make, full of flavor and health promoting probiotics. Ditch the heat and work of water bath canning. Learn to make fermented vegetables including dill pickles and other seasonal vegetables. In the fall sauerkraut can be the featured vegetable. There will be a short discussion on the benefits of fermented foods. Taste dill pickles and other ferments.

Take home instructions on dry salt fermenting and brining.

(I can teach pickling all year. The vegetable pickled for the demonstration will depend on the season.)