Finding you have a little of this and that type of vegetables leftover from a farm share or from your garden? Learn how to make delicious “quick” pickles you can keep in your refrigerator. We will also learn how to water bath process jars of pickles for future use, and the safety issues of canning acidified foods. You’ll leave with a few varieties of pickled seasonal vegetables, recipes and the confidence to starting pickling and canning on your own. You’ll look forward to having local vegetables as part of your winter meals this year!
Mixed Vegetable Pickles Class
11am - 2pm
$50 includes certified organic vegetables and all necessary supplies. Limited to 6 students.
You'll take home finished jars of pickles.
Cure Organic Farm Store, 7450 Valmont Road , Boulder , CO 80301 (On Valmont Road at the southwest corner of 75th) Get directions
In the event that you need to cancel, your class fee will be refunded if we can fill your spot, minus a $15 change fee.
Please wear closed-toe shoes
Bring an apron
Bring a box to take home still warm jars of pickles
- Bring a light snack if desired
About Chef Marilyn: Chef Marilyn Kakudo left a career in high tech to pursue her culinary passion. She received her Food & Wine Certificate from Cook Street School of Fine Cooking in Denver and continued her wine education with the International Wine Guild, also in Denver. She held culinary and pastry teaching positions at both Cook Street and Culinary School of the Rockies (now Escoffier Boulder). Her restaurant career included pastry cook at Q's in Boulder, pastry chef and then manager at Breadworks bakery in Boulder, chef and hospitality manager at Grand River Ranch outside Kremmling, and Pastry Chef at the Magnolia Restaurant, Lafayette, Colorado. Chef Marilyn is a long time advocate of cooking, baking and eating seasonally, locally and healthily, and even more so, happily!
Questions? Please email us.