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Fri, 05 Jun


Online (Zoom)

Fermentation workshop 4: Lemon and Lime Pickles (1)

Learn all you need to know to make your own Moroccan lemons and spicy lime pickle!

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Fermentation workshop 4: Lemon and Lime Pickles (1)

Available until 30 June

05 Jun 2020, 16:19 – 20:19 BST

Online (Zoom)

About the webinars

These are salt-preserved pickles rather than ferments, but they are delicious and fun to make. You will make 500ml jars of both these pickles.

All you really need is a knife, chopping board, some salt, any of the ingredients below that you can get hold of, and some kind of fermenting vessel(s), such as a couple of reasonably-sized glass jars (but even a freezer bag will do). However, a full list of equipment and ingredients, are as follows:


Chopping board 


2x 500ml clip top jars

2x weights (optional) 

Salt (up to 8tsp)

Wooden spoon or rolling pin

Apron (optional) 

A pan to toast the spices (optional)

Pestle and mortar (optional)


Moroccan lemons

4 lemons* (thin skinned, unwaxed are best, eg meyer lemons)

Herbs or spices optional (eg rosemary, thyme, bay, coriander seeds, cumin seeds).


Lime pickle

5 limes or 4 lemons (or a mix of both)*

Any or all of these spices: turmeric powder, chilli flakes, cumin, fenugreek, coriander (powder or seeds)

*if you can't get hold of lemons or limes, both these would also work with grapefruit, or even oranges, although it would obviously be a different flavour. If you can't get hold of any of the ingredients, then please do come along anyway and learn so you can make them in future.


For those new to Zoom, please log on at 2:45pm so we can make sure you are all set up and know your way around well enough to enjoy the workshop. To maximise time for chopping and learning, everyone else is also encouraged to log on a few minutes early too (you are welcome to then mute audio and video until the start at 3pm). For much of the workshop your microphone will be muted, because the sound from several mics at once can be confusing. You will be able to unmute yourself to ask questions, or use the "raise hand" and text-chat functions within Zoom.

For the smoothest experience, use a computer connected to your router using an ethernet cable. If that's not possible, any device (tablet or smartphone) over WIFI will do. To have an interactive experience, you need a webcam and microphone (most devices have those built in). You can use your up-to-date internet browser to access the workshop and don't need to download the Zoom software/app but the functionality is better if you do. If using a laptop, you may want to cover the keyboard to protect it from bits of grated veg and juice!


£30 (early bird £25) 

Discount for 3 workshops booked at the same time: 5% on each workshop (use booking code: GROUP5%) 

Discount for all 4 workshops booked at the same time: 10% on each workshop (use booking code: GROUP10%) 





  • Fermentation workshop


    This ticket admits one device to the online workshop – this device can be for an individual or group.




  • Early Bird


    This ticket admits one device to the online workshop – this device can be for an individual or group. Please use the same name in your Zoom profile as you book with here, so I know to admit you from the waiting room.






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