Have you ever had just an unbelievable kosher garlic pickle with a little bit of spicy kick to it? Have you ever added a cajun pickle to your sandwich that complimented it so well, you took serious doubt in atheism and thought, just fleetingly, there might be a god? No? Well, you need to. And you need to start pickling, so you can create your own pickle recipes. It’s impossible to mess them up, and the happiness that a 6 month old jar of pickles produces is unmatched. NY botanical invites you to experience the power of the pickle:

The Science of Pickling

Ethnic cuisine is very indicative of what a culture has available, their value system, and more. But one food that seems to cross all kinds of cultural boundaries is the humble pickle. Or at least the concept of pickling, if not the actual food that’s been pickled. Lucy Norris, author of Pickled: Preserving a World of Tastes and Traditions joins Bob McClure of McClure’s Pickles to explain what defines a pickle, how the pickling process works, why they’re found in so many cultures, and what foods take well to pickling. Tastings are included in this event!
Time: 6:30 PM – 7:30 PM
Place: American Museum of Natural History, 79th St. and Central Park West
Price: $20