About this Event
We cannot guarantee the kitchen space or prepared food is allergen-free.
Note: This is a registered program with limited space. If you are registered and haven't arrived within 5 minutes of start time, we may offer your spot to someone else. Thank you for your understanding.
The Preserving Seasonal Food, quick pickling workshop is a hands-on workshop that teaches you how to turn fresh fruits and vegetables into crisp, flavorful refrigerator pickles using a simple hot vinegar brine. In partnership with The Indigenous Network.
At the workshop participants will learn:
• The Science of Brine: Understand safe acid ratios using 5% acidity vinegar (white or apple cider), water, salt, and sugar
• Produce Selection: Pick the best firm vegetables (cucumbers, carrots, red onions, radishes) and fruits for quick results
• Flavor Customization: Mix and match fresh herbs, garlic, ginger, and whole spices
• Storage Rules: Master refrigerator storage and safe consumption timelines
Event venue & nearby stays
Hazel McCallion Central Library (Kitchen, Level 4), 301 Burnhamthorpe Road West, Mississauga, Canada
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