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Pickling Three Ways
Sat, Jun 13 | 11 amManning, Chicago Public Library
Chicago Public Library Presents
Free
About
Join food preservation expert and cookbook author Emily Paster to learn how to transform vegetables into pickles and preserve them using both fermentation and water-bath canning. First, Emily will demonstrate how to make refrigerator pickles, the easiest and most straightforward method. Second, Emily will explain how to pickle vegetables in a vinegar brine and can them for shelf-stability - addressing safety concerns as well as equipment needs. Lastly, Emily will present how to ferment vegetables using the alchemy of salt and time to create healthy and delicious foods - like kosher dill pickles and sauerkraut - that contain probiotics to support gut health and the immune system. Homemade pickles make wonderful gifts, help prevent food waste and enable us to eat more locally and seasonally all year long. This class is perfect for gardeners, as well as farmers’ market and CSA shoppers.
Accessibility
Need sign language interpretation or other accessibility assistance for this event? Please call (312) 747-8184 or email access@chipublib.org to request accommodations. Requests must be made at least 14 business days before the event.
Accessibility
Need sign language interpretation or other accessibility assistance for this event? Please call (312) 747-8184 or email access@chipublib.org to request accommodations. Requests must be made at least 14 business days before the event.
