August 2009

DSCN1580The August 9th introduction to pickling was a ton of fun! Preserving Traditions and Sustainable Michigan met together and presenter Blair Nosan explained the difference between lactofermented and brined vinegar pickles and showed us how to make old-fashioned fermented dill pickles.

Lactofermented pickles…

  • get their name from the lactobaccili that turn the cucumbers tangy and sour, not from anything having to do with milk
  • are full of live probiotics (much like yogurt), which makes them very healthy
  • can be kept for weeks or months in a cool place, and the flavor and texture continue to develop during that time
  • take very little time, energy, and equipment to prepare
  • need at least a week to develop full flavor

Vinegar pickles…

  • get their tangy flavor from the vinegar
  • are processed in a hot water bath canner
  • have no live cultures
  • are completely shelf-stable and will keep for years with little or no change to flavor (they may get softer, though)
  • are rarely as crunchy as fermented pickles
  • are ready to eat right away

The choice is yours – you might want to make some of each!

How to make old-fashioned lactofermented pickles (after the break…) (more…)

picklesWhen you think of pickles, do you only think of cucumbers soaked in vinegar? While no one denies the joy of a good garlicky dill pickle, there are so many more kinds of pickles to be savored! This class will teach you about the two basic methods of creating pickles: vinegar-brining (for making pickles that will keep all winter) and old-style lactofermentation (which produces outstanding nutrition, but no alcohol). Then we’ll make a quart of lactofermented pickles to take home.


  • A clean quart-sized glass jar with a lid (preferably a plastic lid)
  • Enough small pickling cucumbers to fill the jar (don’t use the long “slicing” cucumbers – get the small, bumpy kind)

We’ll supply salt, dill, and other flavorings.

Sunday, August 9th
Pittsfield Grange
3337 Ann Arbor-Saline Rd.
Ann Arbor, MI

Cost is $5; free for members of the Grange. RSVP here!

Cost is $5 (free for members of the Grange). Space is limited!

Sunday, June 14th
2-4:30pm at the Pittsfield Grange
3337 Ann Arbor-Saline Rd., Ann Arbor, MI