Ica will teach you about flavor profiles, and you will be able to taste some of her pickled mushrooms and poached figs. Additionally, she will discuss the intricacies of working with different types of vinegars, like white wine and apple cider. You will learn how to utilize fresh herbs in the pickling process, and how to make your pickles look more attractive.
This session builds on the basic knowledge of home-canning and will talk about flavor profiles from spices to vinegar to herbs, and requires zero knowledge of home-canning in order to learn and participate. All participants will leave with a jar of pickles for themselves.
The class is a friendly atmosphere that encourages but does not require participation, and there is plenty of opportunities to ask questions as the class progresses. Registration is required, although you may register at the door if the class is not full.
Ms. Ica will be presenting a pickling demonstration at the Southern Food and Beverage Museum on June 29th! This from the SOFAB website, where one can also register to attend the course:
On June 29 from 3-5 p.m. the Rouses Culinary Innovation Center at the Southern Food & Beverage Museum welcomes Ica Crawford of Grow NOLA as she launches Pickle Academy. In this class, Ms. Crawford will break down the art and science of food preservation, teaching participants how to use pickling and preserving techniques to savor the best of the season. You will learn how to follow your nose to create fantastic flavor combinations, experiment with recipes without compromising food safety, and bring pickles and preserves “beyond the jar” by using them in different dishes. You will also learn the basic steps for home canning, which you can use to preserve pickles, jams, and other high-acid foods for shelf storage (handy in case of a natural disaster or a Zombie attack, whichever comes first). How does a cucumber become a pickle? What’s the difference between quick pickling, canning & fermenting? Which preserves can be safely canned for shelf storage, and which are best for refrigeration? Can you really pickle anything? Ponder these pickling puzzles no more.
We thank the many people who came to the Pickle Academy event. By our own perception, and by the immediate responses, we believe it was a fun and informative event and that it was appreciated as well. We are so grateful for the attendance.
Ica led the attendees, and directed the participation of many in preparing and processing pint jars of Dill Slices, and the start of a bonus demonstration in Pickled Corn Relish. Every attendee left with a new jar of cucumber pickles for their participation, and fresh instruction and examples of the basic equipment and techniques of turning a basket of fresh cucumbers, onions, herbs and spices into a beautiful pint of Dill Slices.
If you attended the event we would love to hear some feedback, or if you have any great photos to share please feel free to post them in the comment section. Happy Pickling!
The demonstration kitchen is kind of neat, it is in a the corner of a large studio room across opposite a green screen setup– here are a couple of pics taken during the setup before she went on the air. On display was a basket of fresh veggies and fruit from the current season, various pickles found in our store on this site, the ingredients for a jar of cucumber pickles, and the spices used to make our basic pickling spice: coriander, yellow mustard seed, black pepper and allspice. You can also see the dill fronds and drying dill seeds on the counter– this year we used dill and coriander from the garden as it was available.
Pickle Academy is a demonstration of pickling basics, and depending on attendance, perhaps even a participatory demonstration– although you’ll leave with your own freshly processed pint of cucumber dill pickles. Seats are limited and you must reserve you seat which you may do by following this link to the event page hosted by SOFAB. Hope to see you there!
Don’t have time to attend, or not into doing it yourself? Order any of these pickles today, and pick them up Saturday afternoon before or after the demonstration at SOFAB.