We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the Menu:
– Slow cucumber pickles (fermented)
– Quick-pickled green beans
– Pickled Italian plums
– Blueberry basil shrub


Wine suggestion: 
Cava. This Spanish sparkler will be perfectly refreshing with the acid in these fermented foods.

Non-alcoholic drink suggestion: Sparkling water with blueberry basil shrub


Shopping List: 

Produce:
– 6-8 pickling cucumbers (like Boston or Kirby), or Persian cucumbers
– 1 head of garlic
– 2 sprigs fresh dill
– 1 shallot
– 1 pound green beans
– 1 pound ripe but firm Italian plums
– 1 1/2 cups fresh or frozen blueberries
– 1 bundle of fresh basil

Dry Goods / Pantry:
– 1 teaspoon organic green tea leaves
– 1 cup + 1 teaspoon sugar
– 3 cups raw apple cider vinegar
– 1/2 to 1 cup raw honey

Spices:
– 2 tablespoon fine grained sea salt
– 1 bay leaf
– 2 tablespoon yellow mustard seeds
– 2 teaspoons coriander seeds
– 2 teaspoons dill seed
– 2 teaspoons black peppercorns
– 2 teaspoons red pepper flakes (optional)

Equipment List:
– Cutting board
– Knife
– 1 quart jar with a lid for cucumber pickles
– 1 quart jar (or two wide mouth pint jars) with lid(s) for green beans
– 4 wide mouth half-pint jars with lids, 2 wide mouth pint-sized jars with lids, or 1 quart-sized jar with lid for cherries
– 1 quart jar with a lid for shrub
– 1 4oz glass jar (or small ziploc bag)
– 1 coffee filter or clean kitchen towel
– A wooden spoon
– 1 sheet parchment paper
– 1 teakettle or small pot for boiling water
– 1 small saucepan
– Measuring spoons and cups