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Pickling: The Traditional, Easy, Probiotic Method
Program Category
Cooking
Audience Age
adult
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.)
$225.
Pricing 1-20 participants:
1 1/2 hour presentation with samples 225.00 plus travel (.60 per mile)
1 hour, no sample just demo 180.00 plus travel (.60 per mile)
Programs with samples with 20 – 40 participants will cost an additional 15.00.
Please book classes a minimum of 3 weeks in advance.
Group Size
0-30
Program Length
1 1/2 hrs
3 tables
Last Modified
05/14/2025
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 Schwartz9 Sunshine Ct.
Nashua, NH 03063