As the leaves turn and temperatures drop we welcome the Jewish holiday of Sukkot, a harvest festival. With the summer’s bounty coming to an end, many people turn to pickling, canning, and otherwise preserving the flavors of summer for the winter months ahead. Food preservation is also a great way to reduce food waste when you have left-over fruit, vegetables, herbs, and etc. About 1/3 of all food ($161 billion) in the U.S. is not eaten and a family of 4 spends an average of $1500 a year on food they don’t eat.
Join Manager of Jewish life, Amanda Herring, to learn all about pickling and preserving for the Sukkot holiday and Kate Urbank, DC Director for Food Rescue US, to learn about food waste in the DC area and what you can do to take action!
Pickling cucumbers, spicy peppers, green beans, okra, or any vegetable you want to pickle!
Water and kosher salt (please note it’s important for your salt to be non-iodized)
A clean, empty with a lid
Whole garlic cloves
Pre-registration is required in order to receive the zoom link.