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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.
When: We’ll schedule this workshop again when we get at least 10 pre-registrants.
Where: Redmond/Bend
Price: $40 + $15 for take home kit
Get First in Line! 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
Safe & tasty preservation
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.
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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 GardenWorks, 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.
Can I bring my kids?
Yes! Children are welcome with an accompanying adult. Everyone must have their own ticket!
Will there be food?
We’ll provide samples of fermented food 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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