top of page

Sun, Sep 11


Portland Cookshop

Pickling and Fermentation Workshop

How do you pick a peck of pickled peppers? We can’t say for sure, but we can help you preserve the summer’s bounty of peppers from your CSA!

Registration is closed
See other events
Pickling and Fermentation Workshop
Pickling and Fermentation Workshop

Time & Location

Sep 11, 2022, 9:00 AM – 12:00 PM

Portland Cookshop, 2625 SE 26th Ave, Portland, OR 97202

About the Event

Enjoy the summer’s CSA bounty of peppers all year long by pickling and fermenting! Preserved veggies are a delightful addition to charcuterie boards, salads, tacos, sandwiches and so much more. Join us for this fun and informative workshop where you will make pickled peppers as well as a fermented pepper paste. We’ll also discuss how to make quick refrigerator pickles. You’ll learn techniques for basic canning while working through the entire pickling and fermenting process in class. Everyone will bring home one jar of pickled peppers, one jar of fermented pepper paste as well as a canning checklist and the recipes to try at home.

Bring your own apron, chef’s knife and water bottle. Snacks will be provided.

Your Instructor:

Traci Stenson Hildner is a Master Food Preserver and Family Food Educator for the Oregon State Extension Service and has completed Acidified Foods & Better Process Control training with the Oregon Process Authority. Traci shares her passion for local produce and her obsession with the art and science of food preservation through her organization, The Lucky Larder, soon to be a brick-and-mortar store! An avid gardener, it was those first few successful gardening years that led her to seek out various methods for extending the life of her harvest and reducing food waste. Combining her education and experience in fruit and vegetable preservation with her masters degree in teaching, Traci loves sharing her knowledge and food passions with others.

Class includes:

  • All supplies for pickling and fermentation**
  • Participants will bring home one pint of pickled peppers and one half pint of fermented paste.
  • Snacks

**Bring your own chef’s knife and apron, and a water bottle if needed. Note that we will be handling hot peppers so contact-wearers may want to opt to wear glasses in class.

Space is limited so reserve your spot today!

Proceeds from the event will go toward PNWCSA programs that support local farmers and community supported agriculture.

Share This Event

bottom of page