How to Pickle

I hate cucumbers. I have always said the only thing they are good for is removing puffiness from under the eyes. But turn them into pickles and that is another story.

Pickles have been a useful part of the human experience for about 4,000 years when they were first created in the Tigris Valley around 2030 BC. They were a handy foodstuff because, in the days before refrigeration, pickling was the best way to preserve food for a long period of time. Pickles even packed enough Vitamin C to help prevent sailors from getting scurvy on long sea voyages.

Today, much of the world doesn’t have to depend on pickles for their useful qualities. We are free to enjoy them just because they are yummy. But for those who would like to emulate their forebears in making the crunchy comestibles, D.M. Hunt Library will present a Traditional Pickling Workshop on Tuesday, July 11th at 2 PM to explore the lacto fermentation process of making pickles.

Participants will make their own jar of pickles using organic cucumbers grown on Adamah Farm in Falls Village.

In lacto fermentation, cucumbers are submerged in saltwater brine with herbs and spices. As friendly microbes take over, they eat the natural sugars in the cucumbers, producing lactic acid, making the pickles sour and perfectly preserved for longer-term storage.

Registration is required for this program as there are limited spots available. Register by calling 860-824 7424 or emailing dmhuntlibrary@gmail.com. This program is free and open to the public.