On April 29, the SPB Foodie Series hosted its final event of the year. Students gathered at Lakeside to pickle vegetables of their choice, bringing a flavorful end to the popular series.
Pickling, a method of food preservation that dates back to Mesopotamia around 2400 BC, has remained a beloved culinary tradition. It’s recently gained traction on platforms like TikTok, where over 222.9 million posts are tagged with “pickles,” making it a trendy and engaging activity, especially among students.
Participants had a variety of vegetables to choose from, including carrots, cucumbers, tomatoes, squash, and more. The event coincided with the SPB pool tournament finals, creating a lively atmosphere where students could enjoy the competition after preparing their pickled creations.
Chef Shack guided attendees through the pickling process. He revealed that his signature brine includes “one part sugar, one part salt,” and a mix of spices such as peppercorns, bay leaves, cloves, red pepper flakes, and allspice.
Chef Shack recommended letting the pickles sit in the brine for at least two hours, though the flavor intensifies the longer they are left, up to two days.
