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Pickling and Potting

Learn how to create your very own homemade preserves for the winter season and beyond.

Join Lindy Wildsmith for this hands-on day and discover the secret of pickling and potting your own delicious meat, fish, fruit and vegetables.

Throughout the course you will learn the science of pickling and preserving and the magical transforming abilities of salt, sugar, vinegar and alcohol, as you lock away seasonal flavours and produce a range of products including;

  • Potted venison
  • Moroccan preserved lemons and limes
  • Cipolline al balsamico (pickled onions in balsamic)
  • Potted mackerel
  • Winter piccalilli

This course includes light refreshments and an informal lunch.

All ingredients, equipment and recipes are provided by the school.

Dates

Sorry, no dates available.

Summary

Subjects: Preserves and pickling

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