Join Mikey Hilburger from Brisbane’s Picklehead Pickles for a DIY masterclass in the art of pickling and fermentation.
Fermenting vegetables is not only a great way to store seasonal produce – it also enhances the availability of vitamins and minerals within the vegetable, so you really get a double hit of goodness – increased vitamins and minerals and a good dose of probiotic goodness. And they go bloody great with a beer!
Home-made pickles have a delicate and delicious sourness that you just can’t get from a store-bought product and they are incredibly versatile as well.
ABOUT MIKE HILBURGER
At 6 months of age, Mikey’s Czech mum gave him a dill pickle as a teething rusk.
With that single action, began an almost unholy, and obsessive love of dill pickles.
After experiencing the amazing variety of pickles available in NY, Mike came home to Australia determined to make his own, and make them like nothing else around.
Modifying and old family recipe, a few test runs, a semi drunken attempt at label art, and Picklehead was born!!
There are 3 flavours, Original Dill, Firestarter (Chilli) and Buffy (4X the Garlic)
There are no bar codes, no preservatives or anything nasty, just the best Australian market ingredients and a whole lotta love!!!
Easy and fun learning environment. & now a week later we are enjoying the pickles at home. Already made another batch!
This is such a great workshop! Mikey is fun and explains everything really clearly plus you leave with 2 jars of deliciousness!
My husband attended the Pickleheads pickling workshop and absolutely loved it! We have always loved eating pickled things and learning it from Picklehead was awesome because he simplified it heaps and it was made fun and as a group! Really enjoyed learning how to pickle and also how to make sauerkraut too!