Workshop: The Art and Science of Pickling

Food preservation can be a challenge, and before refrigeration, pickling was an essential strategy for safe food storage. In this illustrated talk and demonstration, participants will investigate the origins of vinegar, the alchemy of fermentation, and the anti-microbial properties of herbs and spices that are at the center of the art of pickling. Noted ethnobotanist and historian Judith Sumner will share modern pickling recipes and methods (and the science behind them), ranging from fresh pack dill pickles in crocks to bread and butter pickles processed in a hot water bath, and enjoy a tasting of pickle recipes and analysis of recipes from various historic sources. The workshop will also include making some quick pickled onions to be taken home by participants. 

Judith Sumner is a botanist who specializes in ethnobotany, flowering plants, plant adaptations, and garden history. She has taught extensively both at the college level and at botanical gardens, including the Arnold Arboretum of Harvard University and Garden in the Woods. She has been a guest on the Martha Stewart Living television show, the PBS program Cultivating Life, the Annenberg Channel, and various other PBS and educational programs.