Eat / Make / Solutions

Quick Pickling Workshop Saturday, July 15, 10:00 am

Waste less, eat well, and savor the flavor of the summer harvest all year. Learn basic homesteading techniques for quick veggie pickling using herbs, spices, and a simple homemade brine.

Quick Pickling Workshop
Event Type

Basic Workshop

Duration

2 hours

Age

All ages welcome

Price

$40 for non-members
$30 for members

Location

The Ecology Center
32701 Alipaz St
San Juan Capistrano, CA 92675
Google Map

Details

Please wear closed-toe shoes and clothing suitable for gardening in the outdoors. We recommend you bring a garden hat, sunscreen and a reusable water bottle/canteen.

We will be taking pictures and possibly video to use on our website, social and other educational media, and by registering for this workshop you agree to our photo/video release policy.

Cancellation Policy: We understand your plans may change. We will give you credit toward a future program if you cancel at least 24 hours in advance. Credit must be redeemed within 90 days of issue. To account for our preparation and our instructor’s time, we cannot give refunds or credits if cancelled with less than 24-hours notice or in the event of a no-show.

Southern California’s mid summer provides some of the easiest crops to pickle fast. Some of these crops won’t be available from your garden again for an entire year, and some are at peak quality and nutritional value.

Quick pickling isn’t as time consuming or involved as other pickling processes, which often rely on more complex anaerobic fermentation techniques. It’s also a technique older than agriculture itself.

Close to 1/3 of the vegetables harvested during the summer are wasted, whether on the farms, at the grocery store, or at home. Food preservation is something everyone can do to reduce and eliminate unnecessary food waste. In doing so, home chefs preserve peak flavors and even increase the nutritional quality of the produce.

When you preserve at home, you control and choose what goes into every jar. You can ensure your preserved foods are organic, locally sourced, fair trade, and community based – whatever is important to you and your family. It’s also a great way to bypass the waste, pollution, and potential health dangers associated with industrially produced food products. When you pickle at home, you’re reducing waste and eating better. Don’t wait to get started.

Subjects covered in the class include:

  • Materials and techniques
  • Choosing which veggies to pickle
  • Ingredients and recipes
  • Step by step instructions

Each participant will even take home their own jar of quick pickled produce!

Workshop instructor: Manuella Melchert

Manuella Melchert owns MM Landscaping, an Ecological Landscape Design Service. She is an OC Master Food Preserver, and is a graduate of The Ecology Center’s Eco Apprenticeship Program and Permaculture Design Certification Course. Manuella is passionate about sharing her knowledge to inspire people to make a difference in the world.

 
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