If you love the sharp snap of a good pickle, you can learn how to make your own on Sunday, when Preserving Traditions puts on a class at the Pittsfield Grange Hall.

All you need to bring is your apron and a few supplies. You'll learn two methods to make cucumber pickles — vinegar brining, for making pickles that last all winter, as well as the old-style method of lacto-fermentation.

Lacto-fermentation (used in making yogurt, bread, beer and such) is an ancient way of preservation used long before commercial canning and freezing. Not only does lacto-fermentation preserve food; it also enhances the nutritional value. Sunday's class starts at 2 p.m. and runs until 4:30 p.m. Don't forget to bring:

• A clean, quart-sized jar with a lid, preferably a plastic lid.


• Enough small pickling cucumbers to fill the jar. Don't use the long "slicing" cucumbers; get the small bumpy kind.

Preserving Traditions, a non-profit club, will supply salt, dill and other flavorings. No need to bring canning equipment — the Grange has a fully equipped kitchen. The class is free for Grange members and $5 for others.

You can sign up for the class here. For questions, send an e-mail to preservetrad@gmail.com.

Preserving Traditions sponsors occasional classes at the Grange. So far this year, participants have learned to make fresh pasta, strawberry jam and fruit pies. In addition to classes, the group is organizing work days for putting up tomatoes, apples and other harvest bounty.

Photos by Julie WIernik
Top: It's peak season for cucumbers and other veggies at the Ann Arbor Farmers Market.
Bottom: Jim Wessel Walker teaches pie making at a recent Preserving Traditions class.

Julie Wiernik is part of the Community Team at AnnArbor.com and writes about all things locavore. To share your story ideas, events and comments, call her at 734.358.2809 or send an e-mail to juliewiernik@annarbor.com.