Tuesdays at Greystone continues with a summer pickling workshop.
Gourmet pickling may very well be the next \”must know\” foodcraft to brag about. Portlandia fans can say \”we can pickle that\” as much as they want, but you\’ll actually be doing it! We will start with a classic kosher dill pickle. Using the traditional method of fermenting in a brine of salt water and spices, we\’ll transform summer pickling cucumbers into something your \”Bubbe\” (that\’s Yiddish for Grandma!) would be proud of.
For our second pickle, we\’ll select something seasonally fresh from the farmers\’ market then use vinegar, spices and a simple water-bath canning process to \”put up\” our little beauty. Past sessions have included pickled Chipotle Fennel Coriander Carrots…just saying!
This is the perfect way to get a jump start on pickling season or consider entering your own pickle in the Beverly Hills Farmers\’ Market PickleFest Contest this July!
INSTRUCTOR: Joseph Shuldiner, Institute Director, and author: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living, Chronicle Books