Repeat of last year's class with minor adjustments. The first 3 weeks covers the history of pickle-making around the world. The 4th week is optional for sharing where people can bring in pickles they have made--several did this last time, and it was great fun. 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 cover pickle-making throughout history in cultures around the world. We explore the science of pickles…what makes a pickle, a pickle? We examine several methods for making fermented pickles and the relatively modern “fresh” pickle using vinegar, lemon juice, or other acids to preserve foods.
A list of more than 80 pickle recipes from around the world (with links) 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.
.png){kind=small}
Login/Create account
Donate
checkout
view cart (
0
)
