We had such a great time at the Pickling Workshop this past Sunday! Students not only pickled daikon radishes but also broccoli, carrots, cucumbers, and lettuce.
This workshop had an emphasis on food security and the use of fresh materials. Participants can use the knowledge of pickling to keep produce throughout the winter when there is less availability of local products.
Attached is the simple pickling recipe we used:
Below is a photo of some of the wonderful veggies you all made!