The signals are already here. Shorter days. A few breaths of chilly wind. Summer is ending, and we all know what that means: It’s pickling time.
Pickling is an ancient art. Thousands of years ago, the farmers of Mesopotamia cooked salty water to make a brine, curing their vegetables and meat to last them through winter.
This will be a chance to prep some brine, cram our crocks and swap summer tales. We’ll provide the vegetables (and fruit), the pickling spices, the brine, the jars, blank labels, drinks, and snacks in the lush confines of North Brooklyn Farms, only a subway stop away from Manhattan.
Expect a pickling primer from Professor Nicky before we dig into our haul of produce and pickling spices (hot/sweet/sour/Indian and on). We'll have plenty to go around, but feel free to bring with if you have a special crop or spice. Then we'll get the pickling juices boiling, and everyone will leave with a 32-ounce jar of good stuff that they've fortified for winter.
Lucky Piece Holders go free and can RSVP here. Don't have a Lucky Piece? Choose that ticket option to scoop one up. You'll get your free Fest pass, a code to get friends in for half off, and so much more.