Seattle is a city of gardeners, and we love it. In summer, though, it’s hard to keep up with the overflow of goodness from the backyard. So let master food preserver Kristen Westcoat show you how to safely preserve your bounty while celebrating the simple joys of homemade pickles. In this class you’ll explore preserving with both acetic acid and beneficial bacteria and learn: the definition of a "slow pickle" vs. a "quick pickle," how to adjust brines, the best way to pickle fruits and vegetables to enjoy the summer bounty year-round. On the menu: quick-pickled green beans; slow cucumber pickles (fermented); pickled Italian plums; and a blueberry basil shrub.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.
Two days before class we will email everyone the detailed recipe packet and a Zoom link. All classes are listed in Pacific Daylight Time.
Please click here for the list of ingredients and equipment that you will need for class.
Don’t feel like shopping? Let us do it for you! If you would like to pick up a pre-measured ingredients kit for this class, please add both the class and the kit to your shopping cart. Please be sure that you select the same date for your ingredient kit and class! Your four serving ingredient kit can be picked up in our garden between 10am-6pm the day before class.
If you are registered for this class and would like to add an ingredients kit, please send us an email, up to one week before class.
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