Title: Activity: Lab Cooking
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Activity: Lab Cooking

Assignment: Basics of Pickling

Students will prepare a variety of pickled vegetables using organic and locally grown produce. Preparation of quick pickles, pickled carrots, pickled onions and basic quick pickling of additional seasonal vegetables will be done in this week’s lab.

Please download and read the Unit 1 Recipes document.
Click on the item below to download the Unit 1 Recipes document
- Recipes Unit 1.docx (15 KB)