Two Ways to Pickle Root Vegetables

Learn how farmers preserve their summer beets! In this two hour workshop, we will sample lacto-fermented and vinegar pickled beets and discuss the basics and benefits of preservation. We will then pick a favorite and split ourselves into two groups to preserve beets together from start to finish. Bring a friend to learn both!

Participants will leave with a jar of pickling beets, recipes with follow-up instructions that can be generalized to other roots, and a GroupMe chat to share progress, tips and results with fellow participants and our farmers.

If possible, participants should bring a clean 16oz jar with a lid to take home your pickling beets! Mason jars best, but a clean salsa or peanut butter jar would work.

About the Instructors

The Urban Canopy is a young, diverse organization working to build a local, sustainable, full-circle food system in Chicago through compost collection, farming and equitable distribution via markets, restaurant deliveries and our CSA.

David Durstewitz leads the Urban Canopy’s outdoor farm in Auburn-Gresham. He is an avid cook, forager and preservationist who would eat only local year-round if it weren’t for waste-stream diversion and chocolate.

Amanda Anderson first approached the Urban Canopy seeking pre-compost produce to rescue, and has been a welcome part of our operations ever since. Now a youth educator for Gary Comer Youth Center, you’ll still find her at Urban Canopy events with game-changing home ciders and pickled veggies.

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