Disco Pickle was our first public program in 2019.

Cook First Portland, in collaboration with the Portland Farmers Market and Slow Food Portland, held three chef-led quick-pickling events at the PSU and Lents International Farmers Markets over the course of two weekends in October, when fall produce was at its peak for preserving.

Each event began with a chef-led demonstration that included preparing the brine and a how-to on what to preserve as well as ideas on incorporating quick-pickled ingredients into daily meals. Then, as a disco soundtrack played, organizers were on hand to assist with everything from produce prep to knife skills to blending aromatics. An array of herbs, spices, seeds, clean jars, cutting boards, knives, and, of course, hot brine, rounded out the free prep offerings.

Over 85 market-goers bought approximately 57 pounds of produce and 25 heads of garlic, purchased directly from farmers at the markets and yielding about 130 unique jars of Disco Pickles.

Check out this Bon Appétit article suggesting 15 Ways to Use Leftover Pickle Juice.