This is a cooking class led by chef Bill Hardin.
Preserving, canning, and pickling are ideal skills for everyone looking to prolong their garden produce or farmer’s market finds beyond the summer months. In this class, you’ll make dill pickles using fresh cucumbers, which you’ll take home to enjoy later.
Then, Chef Bill will demonstrate how to prepare Air Fry Pickles for the class to snack on. You’ll learn to make a quick pickle of radishes and onions. These quick pickled vegetables will complement our class meal, chicken tacos, served at the end of class.
Finally, you’ll prepare peaches for freezing which you’ll get to take home to freeze and enjoy later. Chef Bill will prepare a delicious summer peach crisp using frozen peaches to accompany the class meal.
All recipes and directions will be available after class, including the Air Fry Pickles, Chicken Tacos, and the Summer Peach Crisp.
