All ages welcome
$40 for non-members
$30 for members
The Ecology Center
32701 Alipaz St
San Juan Capistrano, CA 92675
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!
Instructor: Emily Kidwell, Master Food Preserver