Cucumbers ThreE WAYS
A Seasonal fermentation & Pickling Workshop
Satuday, August 8th I 2:00 – 4:00 pm I $120/person
Turning Abundance into Nourishment
Three cucumbers, three techniques, three very different jars. We’ll make classic lacto-fermented New York dill pickles, sweet and spicy quick-pickled mixed cucumbers, and Chinese-style smashed pickled cucumbers.
Class opens with a side-by-side tasting of fermented vs. vinegar-pickled cucumber and a bite of potato salad showcasing both. Snack on a grazing platter featuring a fermented cucumber dressing while you work. Leave with three jars and the confidence to pickle anything.
WHAT YOU’LL MAKE
Three hands-on projects
CLASSIc new york dill pickles
The original. Salt, water, cucumber, time — and a living culture that does all the heavy lifting. These are tangy, garlicky, and genuinely fermented, the kind of pickle that made New York delis famous. No vinegar, no shortcuts.
quick vinegar pickles
Bright, punchy, and ready fast. A vinegar brine with heat and a touch of sweetness transforms mixed cucumbers into a fridge staple you’ll put on everything. The gateway pickle for anyone just getting started.
chinese style cucumbers
Smash first, pickle second. Breaking down the cucumber isn’t just technique — it opens up the flesh so every craggy edge soaks in the sesame, garlic, and chili that make this one impossible to stop eating. Light, aromatic, and nothing like the other two jars.
“Preservation isn’t about perfection — it’s about paying attention.”
TAKE HOME
Leave with more than you came with
- Three jars of preserved vegetables to finish at home
- Step-by-step fermentation & pickling guide
- All recipes made together during the workshop
- Two bonus ideas for using ferments in everyday meals
- Confidence to meet any surplus with skill