In this class, attendees get an overview of pickling methods and explore the world of pickled vegetables (and a few fruits). This is not a demonstration or hands-on class. It is primarily a history and culture class from the perspective of pickling. We’ll cover the pickle-making throughout history in cultures around the world. We’ll explore the science of pickles...what makes a pickle, a pickle. We’ll examine several methods for making fermented pickles and the relatively modern “fresh” pickle using vinegar, lemon juice, and other acids to preserve foods. A list of more than 80 pickles from around the world with links to recipes is also provided. The recipes use the full range of pickling methods with an emphasis on produce grown in Hawai?i, including avocado, cabbage, corn, cucumber, eggplant, tomato, ginger, mango, okra, pineapple, tomatoes, and other common vegetables.
Note: The first 3 weeks covers history of and pickling methods worldwide. The 4th week is optional for sharing where people can bring in pickles they have made.
1: What are pickles? History and science of pickles; Four pickling methods: acid, salt, brine and oil.
2: Refrigerator and canned pickles; Guidelines for refrigerator pickles; Getting started with canning
3: Lacto-fermented pickles; Lacto-fermenting methods; Tips for successful fermentation
4: Oil-preserved pickles; Basic oil-preserving method; Important guidelines for oil-preserved pickles
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