Pickle This. Spring Edition

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The second class in the Sprouthood Dabble series, and our first on food preservation!

Your garden’s growing ... now what are you going to do with all those veggies? Pickle them! In this class you’ll learn how to preserve your earliest crops into unique brined pickles. We’ll cover the basics of hot water bath canning and food safety with demonstrations and recipes.

Recipes:

Asparagus Shandy Pickles

Five-Spice Carrots

Orange Pickled Beets

Lemon Coriander Turnip Pickles

This class will be held at the Old North Restoration Group, so come early if you can and take a stroll down 14th Street and check out a neighborhood business or two!

Materials to bring

Please bring at least one wide-mouth 16 ounce Ball or Kerr brand mason jar and lid to class.

What will be provided

Everyone gets to take home some pickles!

Student Reviews

5 | 1 review
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    Leah L.
    Pickle This. Spring Edition

    canning has always been a little scary to me. Sprouthood took the scary out and made it fun. I'm so excited to try the recipes shared last night! Thanks for the great class!

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Sprouthood

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ROBIN WHEELER | Food Preservationist / Chef / Writer

Robin’s a veteran culinary professional, focusing on food preservation and education. Since 2001 she’s written about food for St. Louis Magazine, The Riverfront
Times, and Sauce Magazine, operated a catering company, and taught at Dierbergs, St. Louis Community College, and COCA. After a six-year cooking hiatus she started Subterranean Homemade Foods in 2013, where she focuses on underground dinners and markets where she sells her preserved foods.

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