In this class, we will get an overview of pickling methods and explore the world of pickled vegetables (and a few fruits). We’ll review pickles from many different cultures with an emphasis on recipes using produce commonly available in Hawai?i, including avocado, cabbage, corn, cucumber, eggplant, tomato, ginger, mango, okra, pineapple, tomatoes, and many other common vegetables.
This is not a demonstration or hands-on class. There will be photos or other illustrations of various pickling methods and techniques. We will have the opportunity to taste a few types of pickles. A list of 80 (or more) pickles from around the world with links to recipes is also provided.
Mar 23: What are pickles? History and science of pickles; Four pickling methods: acid, salt, brine and oil.
Mar 30: Refrigerator and canned pickles; Guidelines for refrigerator pickles; Getting started with canning
Apr 6: Lacto-fermented pickles; Lacto-fermenting methods; Tips for successful fermentation
Apr 13: Oil-preserved pickles; Basic oil-preserving method; Important guidelines for oil-preserved pickles
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