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Disco Pickle

October 12 @ 10:00 am - 1:00 pm

Free quick pickle primers happening at Portland Farmers Markets in October!

October 5th at PSU Farmers Market
October 6th at Lents International Farmers Market
October 12th at PSU Farmers Market

Ready, Set, Brine!

  • Ready: 10 – 11am – stop by and taste quick pickles to get inspired
  • Set: 11am – 12pm – shop for ingredients
  • Brine! 12 – 1pm – join the guest Chef for a demo lesson and then embark on DIY quick pickle time!

The Disco Pickle workshops are co-hosted by Portland Farmers Market, Slow Food Portland, and Cook First Portland.

 

Our guest chef on October 12 is Chef Hawnuh Lee of Closed Loop Cooking making Quick Pickle Brine.

 

Quick Pickle Brine

Makes approx 1 quart jar

 

Pickling Liquid Ingredients:

  • 1 cup white vinegar or apple cider vinegar (or a combination)
  • 1 cup water
  • 1 tbsp kosher salt
  • 1 tbsp sugar (optional)

 

Directions:

  • Wash and dry 1 quart sized mason jar.
  • Combine pickling liquid ingredients into small pot, bring to a boil, then turn off heat.
  • Fill mason jar with vegetables, aromatics, and spices. Leave about an inch of room at the top of the jar.
  • Pour (hot) pickling liquid into jar to cover all vegetables. Press vegetables down if needed and add in a few more if space allows, keep about an inch of empty space at the top of the jar.
  • Cover loosely and leave on counter to cool.
  • Once cool, tighten lid and place in fridge. Great same day but flavor will improve over the next few days. Keeps up to a month.

 

Beet Stems + Beet Rounds

  • Approx 2 – 3 med beets, stems included (save greens for later)
  • Slice beets into rounds and chop stems to fit jar
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds (optional)
  • 3 – 4 garlic cloves, roughly sliced
  • Few sprigs of fresh herbs (dill, cilantro, mint)

 

Apple + Ginger Root

  • Approx 2 apples, a tart variety works well, ask you farmer!
  • Chop apples into approximately ¼” inch slices
  • 1 – 2 inch (knobs) of fresh ginger root, thickly sliced
  • 1 tsp whole cloves

 

Spicy Cucumber + Summer Squash

  • 1 – 2 cucumbers, cut into thick rounds
  • 1 – 2 zucchinis / summer squash, cut into rounds or sticks
  • 2 chili peppers, roughly chopped
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp dill seeds
  • 1 tsp chili or red pepper flakes
  • 3 – 4 garlic cloves, roughly sliced
  • Few sprigs of fresh dill

 

Chard + Kale Stems

  • 12 – 15 (or more) chard and kale stems trimmed to fin in jar
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds (optional)
  • 3 – 4 garlic cloves, roughly sliced

 

P.S. Check out this Bon Appétit article for 15 Ways to Use Leftover Pickle Juice.

Details

Date:
October 12
Time:
10:00 am - 1:00 pm
Event Category:

Venue

PSU Market
1717 SW Park Avenue
Portland, OR 97201 United States