The Pickling Preparation Part

We had 24 students actually preparing their pickle products.  We started during first period prepping the kitchen.  At lunch, Mr. Marczika brought in the produce, the accountants priced it out and then it was brought to the kitchen to be prepared. 








The vegetables were cleaned up & prepared...

 Jars were sanitized and prepared for the jarring.

 Students prepared the rest of the ingredients for the pickling.

 Cucumbers and beans are cut so they will fit into the jar with the least wasted space. 

Chefs spent the next 3 hours preparing brine and getting their recipes put into the sanitized jars.

Guest Pickler Rick Fields of Rick's Picks

Today, students and their businesses broke up into teams to focus on the Marketing, the Accountancy, the Recipe Science or the Kitchen to create their company's product.  At 10:00am, Rick Fields of Rick's Picks came in to speak to the students about his business and what it takes to successfully launch a new product.

He focused on the new pickle, Hotties, and the problems that he had with the creation of the recipe.  He also focused on how to develop a marketing campaign and the business costs. 

It was a great talk and it looks like the students got to learn a lot from a man that started his pickle business in his kitchen in Brooklyn and it is now sold coast-to-coast in the United States.  

All of the students got to sample his new pickle and decide for themselves what they enjoyed. 

The Pickle Guys

Not everyone enjoyed the pickles at The Pickle Guys, of course, even if it was their hands-down best seller, the super sour kosher dill pickle.

Day One

Students at MS 88 created a Profitable Pickle Project.  The idea was to create a small pickle business that could be profitable. 

First, they figured out what each student should be doing in their business and how they could create a good recipe, a good business plan and a good marketing plan. 

The next day, we went to the Lower East Side to see a successful pickle business at work.