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Pickling isn’t just for cucumbers!
Ready to add some zing to your kitchen skills? In this interactive demo, we’re diving into three different pickling methods: quick refrigerator pickles, traditional fermented cucumbers, and sweet pickled peaches. You’ll learn the science behind each process, how to pickle safely, and how to get creative with brines, spices, and more.
After the demo, we’ll gather for a potluck—bring a dish to share and swap kitchen wisdom with your fellow food lovers!
When: June 29th, 1:00pm - 4:00pm
Where: The Barn, 8290 SW 61st, Redmond
Price: $40
Sold Out? Can't Make the Date? Pre-Register!
Pre-register for the next session of this workshop. No charge! You will be charged once we get at least 10 pre-registrants and you agree to the date of the workshop. You'll be first in line and we'll work with you on the date.
WORSHOP DETAILS
Pickling, three ways!
Safe & tasty preservation
Safe & tasty preservation
Ever wonder why some pickles are tangy while others are sweet? Or how fermentation works its funky magic? You’ll get hands-on knowledge of quick pickling, fermentation, and sweet pickling—so you can confidently start preserving at home.
Safe & tasty preservation
Safe & tasty preservation
Safe & tasty preservation
Learn how to prepare and store pickled cucumbers and peaches safely using vinegar-based and fermentation techniques. We’ll cover food safety best practices to make sure your pickles are delicious and safe to eat.
Experiment with flavors
Experiment with flavors
Experiment with flavors
Pickling is as much about creativity as it is about preservation. We’ll talk about brines, spices, and ingredient choices so you can customize your own unique pickled creations.
Potluck time!
Experiment with flavors
Experiment with flavors
Nothing makes you hungry like learning to pickle! Bring a dish, and bond with your like-minded neighbors. We bring the main, you bring the rest! At School of Ranch, our product is education, but our purpose is community building. We create common ground for people regardless of politics, age, background, or belief.
WORKSHOP LEADER
Beth Covert
Beth Covert is a food alchemist. Before leaving her artist career and moving from Ohio six years ago, Beth dove deep into desert gardening. She became the garden department manager at a local retailer but quickly realized she needed to forge her own path—so she launched High & Dry Garden Works, where she experiments with water-wise plants and homegrown foods. When Beth isn’t busy propagating resilient plants, she’s deep in food experimentation—like figuring out how to make dehydrated french fries. (Yes, really.)
MEMBERSHIP
Save 20% On This Workshop!
Join School of Ranch and get 20% off all workshops for a year. Your membership helps us cover our costs. Being non-profit doesn't mean you can lose money! We need your support and nothing shows support as much as a membership.
FREQUENTLY ASKED QUESTIONS
What should I wear?
Dress comfortably for a classroom environment.
What should I bring?
- A notebook and pen for taking notes.
- We’ll be emailing recipes in advance—feel free to print them and bring them along.
- A dish to share for the potluck.
Can I bring my kids?
Yes! Children are welcome with an accompanying adult.
Will there be food?
Yes! We’re having a potluck, so bring something to share. We’ll also provide samples of fermented pickles during the workshop.
What is School of Ranch
School of Ranch is a Central Oregon-based 501c3 nonprofit. We hire skilled community members to teach practical and artisan skills. Our mission is to educate, support local entrepreneurs, and provide common ground for people regardless of politics, age, background or beliefs.
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