Pickling in a salty brine is one of the oldest known methods of preserving and adding flavor to food. Dill pickles, sauerkraut, and kim chee may be the best known examples, but any vegetable and many other foods can be salt-cured with delicious results. As a bonus, the probiotic qualities of these lacto-fermented foods make them more nutritious and easier to digest as well!

Brining your own vegetables allows you to play with flavors to suit your own tastes and is a simple and inexpensive way to store and enjoy the summer harvest year-round. We'll demonstrate the process and teach the rules of thumb for making your own mouth-watering treats at home.

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Alicia Preston

Alicia Preston has been playing with food her entire life. A former 4H kid turned pickling lab rat and farmer's market devotee, she can most often be found in her kitchen surrounded by bubbling crocks and packed Mason jars. Although her parents refused to to fulfill her childhood Little House on the Prairie fantasies by moving the family to a homestead, she is still preparing for them to change their minds several decades later. Her pantry is suspected to be an excellent place to survive a famine.

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