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SoFAB Presents: Pickle Academy!

  • Southern Food & Beverage Museum 1504 Oretha Castle Haley Boulevard New Orleans, LA, 70113 United States (map)

On August 3rd from 3-5 p.m. the Rouses Culinary Innovation Center at the Southern Food & Beverage Museum welcomes Ica Crawford of Grow NOLA for the second edition of Pickle Academy. In this class, Ms. Crawford will break down the art and science of food preservation, teaching participants how to use pickling and preserving techniques to savor the best of the season. You will learn how to follow your nose to create fantastic flavor combinations, experiment with recipes without compromising food safety, and bring pickles and preserves “beyond the jar” by using them in different dishes. You will also learn the basic steps for home canning, which you can use to preserve pickles, jams, and other high-acid foods for shelf storage (handy in case of a natural disaster or a Zombie attack, whichever comes first). How does a cucumber become a pickle? What’s the difference between quick pickling, canning & fermenting? Which preserves can be safely canned for shelf storage, and which are best for refrigeration? Can you really pickle anything? Ponder these pickling puzzles no more.

Ica will teach you about flavor profiles, and you will be able to taste some of her pickled mushrooms and poached figs. Additionally, she will discuss the intricacies of working with different types of vinegars, like white wine and apple cider. You will learn how to utilize fresh herbs in the pickling process, and how to make your pickles look more attractive… not just like some old stuff in a jar!

The program begins at 3:00 PM in the Rouses Culinary Innovation Center by Jenn-Air. The cost of the class is $45 per person, $40 for SoFAB members. You will go home with pickles!

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About the Chef


Ica Crawford moved to New Orleans to attend the Culinary Arts program at Delgado and then completed Horticultural and Biological Sciences degrees at Delgado and UNO. Ms Ica is FDA certified in food processing control by the University of Tennessee.

A practitioner of olericulture, the science and production of plants for use of the edible parts, she currently operates an urban food garden in the Riverbend at Ferry Place, manages a CSA Member program, and is the proprietor of GroNola which plants, grows, aggregates and preserves the peak harvest of the seasons.

Selecting and preserving the seasonal harvests are just one piece of her overall mission-- “To grow great food in a responsible manner, to feed the people. It’s that simple”

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Class Overview & What's Included:

-Welcome with a tasting of assorted pickles

-Overview of ingredients, supplies and techniques

-Step-by-step recipe instruction on vinegar pickling (veggies vary by season)

-Secrets for making crunchy, tangy pickles every time

-Step-by-step instructions on home canning

-What equipment you need, and what you can do without

-Where to go for fresh, affordable produce and spices

-How to ensure that you're preserving your food safely

-Includes all jars, spices, materials and farmers market fresh produce

-Each participant leaves with a jar of vinegar pickles