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Pickling: The Traditional, Easy, Probiotic Method

Program Category
Cooking

Audience Age
adult

Description

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.)

Fee
$175.

175.00 plus .55 per mile travel

Group Size
0-30

Program Length
1 1/2 hrs

Facility Requirements

3 tables

Last Modified
12/27/2016

Recent Library/School Appearances by Health and Hearth

Celeste Barr, Beaver Brook Association
Hollis, NH
 (603)465-7787

Susan Amann, Wadleigh Memorial Library
Milford, NH
 (603)249-0645

Donna Hynes, Rochester Public Library
Rochester, NH
 (603)335-7530

Performer’s Contact Information

Health and Hearth

Rivka Schwartz
9 Sunshine Ct.
Nashua, NH 03063
 (603)459-9093
 healthandhearthrs@gmail.com
Preferred Contact Method: Email

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