Autumn is when the fruits and vegetables in our gardens are at their bountiful best, and Acton Scott’s programme of workshops continues with a session on pickling on Saturday 7 October. A preserving technique that’s often overlooked these days, pickling can turn the humblest vegetable into a special accompaniment. You’ll learn to pickle cabbage, shallots with Thai spices, plums and cucumber at this session with Sara-Jane Brough, priced at £65.
Email acton.scott.museum@shropshire.gov.uk or call 01694 781307 for details and to book.
