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How to Quick Pickle Workshop

Posted by: Jennifer Stevens | April 18, 2014 | No Comment |


On Thursday, April 10, the Office of Sustainability hosted a “How to Quick Pickle” Workshop during the 2014 Sustainability Week. The workshop was facilitated by chef RJ Dye and all produce was provided by Ambrose Farms.


Participants could choose from asparagus, carrots, green strawberries, and beets. A variety of spices were available for use, including peppercorn, cardamom, and ginger. Quick pickling eliminates the fermentation process typically associated with pickling. The process of quick pickling is becoming common practice among restaurants as it is easy and can extend the life of produce.

under: Business Affairs
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