For Tastebuds! on June 28th, Adrienne walked us through how to make basic refrigerated pickles. The idea for the demonstration came out of the usefulness of refrigeration for preserving food, adding taste, and working with seasonal produce.
For the pickling, fresh turnips, garlic scapes, and summer zucchini were used-with it all bought from Toad Hill Farm at the market!
Kids that attended were able to choose the veggies they wanted, an array of spices, and then prepare it and organize it into their own jar. After about a week, they will all be able to enjoy these at home. The recipe for the pickling is found at the bottom of the post.
Accompanying the smells of refrigerated pickles was the of the Grains and Beans demonstration for the week, which was a delicious set including garbanzo beans.
Power of Produce was also present at the market this week with sidewalk chalk, story telling, and other adventures that led kids to explore the market in various ways!
We’ll be looking forward to the next set of Tastebuds! demonstrating, Grains and Beans, and Power of Produce. We hope to see you there!
- 1 cup white vinegar
- 2 tablespoons pickling salt
- 1 cup sugar
- Fresh produce
- Seasonings, as desired
- Canning Jars
- Wash fresh produce and prepare by cutting into slices or chunks
- Combine sugar, salt, and vinegar together in the jar until sugar is dissolved
- Place the fresh produce in the vinegar solutions, stir to coat
- Twist the cap on and refrigerated for at least a week, stirring occasionally
- The pickles will keep for about a month in the refrigerator