Pickle It!

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How can pickles be made at home simply with maximum flavor? This lecture, demonstration and tasting session with Karen Solomon will outline the processes and techniques of vinegar-brined pickles (both canned and quick), and fermented pickles, and offer useful tips for the home DIY enthusiast. And as time permits, we'll also discuss some of the more peculiar pickling possibilities. Bring your questions and your pickling passion.

Karen Solomon is the author of Jam it, pickle it, cure it: and other cooking projects (Ten Speed Press, 2009)

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