Introduction to Pickling

picklesWhen you think of pickles, do you only think of cucumbers soaked in vinegar? While no one denies the joy of a good garlicky dill pickle, there are so many more kinds of pickles to be savored! This class will teach you about the two basic methods of creating pickles: vinegar-brining (for making pickles that will keep all winter) and old-style lactofermentation (which produces outstanding nutrition, but no alcohol). Then we’ll make a quart of lactofermented pickles to take home.


  • A clean quart-sized glass jar with a lid (preferably a plastic lid)
  • Enough small pickling cucumbers to fill the jar (don’t use the long “slicing” cucumbers – get the small, bumpy kind)

We’ll supply salt, dill, and other flavorings.

Sunday, August 9th
Pittsfield Grange
3337 Ann Arbor-Saline Rd.
Ann Arbor, MI

Cost is $5; free for members of the Grange. RSVP here!

Cost is $5 (free for members of the Grange). Space is limited!

Sunday, June 14th
2-4:30pm at the Pittsfield Grange
3337 Ann Arbor-Saline Rd., Ann Arbor, MI


1 Comment

  1. August 6, 2009 at 3:55 pm

    One of these days, Emily. We’ll be out of town at a family wedding. And for my .02, coming from NYC, there ARE no other pickles than a good, garlicky, dill pickle. 😉

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