Great Pickles For Eating and Giving
Homemade pickles never go out of season. In addition to tasting better than store-bought ones, they make great gifts. In this course, Lucy Norris, Co-leader of Slow Food Seattle and author of Pickled Preserving a World of Tastes and Traditions, leads a hands on course in preparing vibrantly colored, delicious gifts to share with friends an family. You will learn to make three kinds of pickles: Pickled Beets, Spicy Carrot Spears and a Daikon Radish refrigerated pickle.
Class attendees will learn the basics of pickling and canning and are welcome to take home their own pickles.
Proceeds from this event will go to Slow Food Seattle Youth Program 2010 scholarship fund.
Bastyr University Nutrition Kitchen
14500 Juanita Drive NE
Kenmore, WA 98028
|Minimum Age: 12|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|