Food preservation can be a challenge, and before refrigeration, pickling was an essential strategy for safe food storage. In this illustrated talk, we will investigate the origin of vinegar, the process of fermentation, and the anti-microbial properties of herbs and spices. We will examine modern pickling recipes and methods (and the science behind them), ranging from fresh pack dill pickles in crocks to bread and butter pickles processed in a hot water bath, along with recipes from various historic sources.

Please register below.  You will receive a Zoom link to attend the program.