Pickling Class

— Written By CatieJo Black
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Pickling foods creates a tasty product using salt, spices, vinegar and/or sugar. The acidic environment in pickling is important for taste, texture, as well as safety of the product as this environment protects the product from the growth of a dangerous foodborne bacteria. Following tested recipes and not altering ingredient ratios will help to ensure a safe product. Join us in learning more about pickling and making a tested recipe during class!

We have ONE class available for this preservation method. Be sure to register early, and don’t miss out! Class will be held in the Teaching Kitchen within the Government Building.

Registration is FREE thanks to a wonderful grant from Vidant Beaufort Hospital and limited to 12 participants per class.

This class is scheduled for Tuesday, August 17, 2021, 10 a.m.–noon.

Registration: August 17, 10 a.m. –noon

pickles pickled okra