Our pickling class at the end of August was so much fun! 19 women, many new to pickling, joined us to learn the art of pickling at Goodland Kitchen in Goleta, California.
After discussing the benefits of pickling, why we might want to pickle and 3 different types of pickling: Canning, refrigerator method and lacto-fermenting, everyone was put to work prepping fruits and vegetables and preparing jars and lids.
Once the prep work was finished we discussed the supplies that can come in handy to successfully can, pickle and ferment. We all learned how to can pickled figs in balsamic vinegar, create classic dill pickles as well as pickled green beans by flavoring them with chile de arbol, garlic and ginger. Yum!
With the pickling theme in mind I pickled and fermented various delicacies for everyone to try. We took a break to talk more about pickling, canning and lacto-fermenting and try the yummy delicacies.
Pickling and canning is hard work! And the process itself provided a fun learning ground for everyone to grow from. We played with using apple cider vinegar for the green beans instead of white vinegar. We discussed safety and canning and more details were given on lacto-fermenting.
Everyone left with a workbook of all the information we covered during the day, as well as the three different types of pickles that we created at the workshop. The time we carved out together - to learn with one another - left me feeling a little bit fuller. I am grateful for the time we shared at Goodland Kitchen. I hope everyone had as much fun as I did!
In case you missed the class, here is how to make your own lacto-fermented dill pickles at home.
Make delicious dill pickles at home using a natural fermentation method with this easy recipe. Lacto-fermenting involves only salt, vegetables and water. The salt and water solution creates a healthy bacteria that makes the vegetables easier to digest and healthier for our gut.
To make the pickles:
- Fill a quart size jar with pickling cucumbers (you can slice them into spears or if they are small enough just leave them whole.
- Add 3 tablespoons of salt, 2 smashed cloves of garlic and 1 to 2 fresh dill sprigs (or 1 teaspoon dill seeds)
- Optional add ins: 1 teaspoon of pickling spices. (I like to make my own by using a combo of mustard seeds, celery seeds, coriander seeds, peppercorns and a bay leaf.)
- Pour non-chlorinated water over the cucumbers in your jar. Be sure to leave about 1/2 inch head space.
- To ensure that cucumbers stay submerged in water you can always add grape leaves on top of cucumbers or even cabbage leaves.
- Cover your jar with a lid and place on your counter away from direct sunlight. Your pickles will be ready in 4-8 days.
- When ready, transfer them to the fridge and enjoy.
- One last note, don’t throw out the brine once your pickles are finished. It is healthful, too, being full of good bacteria and beneficial for your digestion! You can use the brine in a deviled eggs dish or tuna salad or my favorite, include the brine in your next martini.