Pickling Workshop with Small Batch Kitchen

6:00pm, June 26, 2018

Pickles are an easy way to preserve excess vegetables, or fruits, in the height of their season. There are three main types of pickling: quick pickling - which can be done over the course of just a few days in your refrigerator, canning - which is great for longer term preserving, and fermenting - the traditional and original way of pickling - which includes kosher dill, sauerkraut, and kimchi.

Sheila Rhodes, founder and owner of Small Batch Kitchen - a small food preserving company that specializes in low-sugar, all-natural fruit and herb spreads - will discuss the different ways to pickle and the pros and cons of each option.

Guests will learn the basics of the three ways of pickling, sample recipes of each, and create a take home pickle featuring Highland Orchards produce.

Price:  $35.00 per person

Total Capacity of this Event:  25 spots