Pickling and fermenting is at the heart of Old World Jewish food, whether through the wine we drink on Shabbat, the pickles we eat with our pastrami sandwiches or the borscht we enjoy. Come learn about vegetable preservation’s critical role in Eastern European Judaism and why continuing the tradition is so important. You’ll learn how to make your own pickles and will take away a jar of soon-to-be sour dills. DIY pickling is not just practical; it can be a radical act of cultural reclamation.
