Pickling Workshop: August 9th

In this hands-on workshop, you'll dive into the delicious world of traditional pickling through the power of lacto-fermentation. Meaghan will guide you through the basics of making brines, what vegetables (and even fruits!) are best for fermenting, and how to use every last drop of leftover brine—hello, gut-loving vinaigrettes and picklebacks.

Together, we’ll prepare two seasonal pickle blends, and you’ll learn the simple steps to shepherd your ferments through the bubbly, flavor-building process at home. Each participant will leave with two 32oz jars of pickles to finish fermenting in their own kitchen, a detailed recipe guide, and a special discount on fermentation kits, ingredients, and books available at HEX Superette.

This is a hands-on course, so be ready for some light chopping and a bit of briny camaraderie. Class size is limited to 15 participants. All materials are included. Sales are final and cannot be transferred to another date.