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.