Pickled Carrot Party : BYOB
with Andrea Mattson
“Why do you love pickled food?” This fitting question often serves as the icebreaker for Andrea Mattson’s pickling parties. After the introduction, the herbal alchemist goes over a brief history pickling and canning, covering methods, equipment, and the science behind preservation. Everyone then breaks into small groups to wash and trim 2 pounds of carrots, make a brine, and pick out the perfect spices. Everything goes into a jar, which boils in water to complete the canning process.
* Hands-On Pickling Lesson
Learn pickling’s history, then split into small groups to make brine and wash 2 pounds of carrots sourced from the midwest.
* Canning the Ingredients
Pack the carrots, brine, and your choices of spices into a sterilized jar.
* Learn About Preservation
Your jar boils in water for 20 minutes, which sterilizes and preserves the contents. You pass the time by learning about shelf storage and how to water-bath can other vegetables.
* Take Pickling Home
One jar of pickled carrots emerges from the process sealed, labeled, and ready to take home. Andrea also provides a zine with information about water-bath canning and a carrot-pickle recipe.
at Eco: 2042 W 21st Street, Chicago IL 60608