When 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
3337 Ann Arbor-Saline Rd.
Ann Arbor, MI
Cost is $5; free for members of the Grange. RSVP here!