- $35 for one admission to an asparagus pickling party with Andrea Mattson
- Upon purchase, you may schedule for one of the available dates
- You must reserve your date here in advance of the event
The event will be held at Eco Collective.
Each event is capped at 14 purchasers; each event requires a minimum of 2 purchasers in order to take place.
What You'll Do
"Why do you love pickled food?" This fitting question often serves as the icebreaker for Andrea Mattson's pickling parties. After the introduction, the herbal alchemist goes over a brief history pickling and canning, covering methods, equipment, and the science behind preservation. Everyone then breaks into small groups to wash and trim 1 pound of asparagus, make a brine, and pick out the perfect spices. Everything goes into a jar, which boils in water to complete the canning process.
Hands-On Pickling Lesson
Learn pickling's history, then split into small groups to make brine and wash 1 pound of asparagus sourced from Michigan
Canning the Ingredients
Pack the asparagus, brine, and your choices of spices into a sterilized jar.
Learn About Preservation
Your jar boils in water for 20 minutes, which sterilizes and preserves the contents. You pass the time by learning about shelf storage and how to water-bath can other vegetables.
Take Pickling Home
One jar of pickled asparagus emerges from the process sealed, labeled, and ready to take home. Andrea also provides a zine with information about water-bath canning and an asparagus-pickle recipe.
Andrea Mattson likes to know everything she can about the food on her plate. With her finger on the pulse of Chicago’s locavore movement, Mattson cultivates relationships with new and existing local farmers, which bolsters her role as the manager of Edible Alchemy Foods Co-operative. She is also a member of the Eco Collective in Pilsen, where she hosts workshops and community events that share her passion for gardening, cooking, and medicinal herbs.